Essential Cafe - March 2014 issue by Essential Café

EssentialCafé MAGAZINE

A fresh approach to the industry

March 2014 issue

Sheer coffee pleasure… For the most discerning customer

GIGA X7c

GIGA X9

GIGA X8

The GIGA range of bean-to-cup coffee machines are top of the range machines with two or three thermoblocks, dual ceramic grinders, delivering superb coffee effortlessly and in seconds through Swiss precision engineering.

Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com

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FoamMaster 800

The premuim class from Franke Coffee Systems the franke foammaster TM is the new premium class among coffee machines. is there a particular beverage you long for? the foammaster TM will easily make your wish come true – from classic coffees to warm latte specialties or cold milk foam beverages. this all-rounder is as unbelievably versatile in its selection as it is easy to operate. you can quickly and easily select your beverage program on the intuitive touchscreen menu and adjust it to your needs at any time. the modern design of the foammaster TM also leaves nothing to be desired. shiny black, shaped with elegance, it is a true visual treat that gives the finishing touch to any interior. ATTRACTIVE DESIGN Jet black, high gloss finish and timelessly modern in design, the foammasterTM underlines not only a sense of high quality but also a feeling of unburdened ease and endless possibility. the fm800 manages to accommodate its full expertise in a single unit, and its elegant style adds the finishing touch to any interior. INTUITIVE TOUCHSCREEN NAVIGATION in a revolutionary step forward, the fm800 introduces intuitive touchscreen technology to the

world of coffee machines. this technology makes it possible to easily, efficiently and flexibly configure the operation of the device. you can assemble your seasonal beverage selection, choose between four different operating modes and conveniently load images and advertising messages. BEST MILK FOAM QUALITY foamed milk of “barista” quality at the touch of a button: the fm800 makes it possible. with this coffee master, you can produce different milk foam consisten- cies at temperatures

ranging from hot to cold for the same product, creating the perfect latte macchiato or Cappuccino. the milk is foamed quickly and gently – ensuring that the beverages come out just right every time. LIMITLESS BEVERAGE OPTIONS Combined with the chocolate powder dosing unit and the flavour station, the fm800 makes it possible to prepare countless beverage creations just as you like them – from classic specialties to original creations. make the

foammasterTM your own personal favorite barista who knows all the tricks and makes your every wish come true. EASY TO CLEAN even when it comes to cleaning and care, the fm800 is unbeatable: the proven Clean+Clever system from franke ensures impeccable and simple cleaning of the device in a short amount of time. thanks to this optimal cleaning system, the foammasterTM gives you first- class enjoyment every day whilst also ensuring haCCp conformity.

EssentialContents

EssentialCafé MAGAZINE

A fresh approach to the industry

March 2014 issue

Sheer coffee pleasure… For the most discerning customer

GIGA X7c

GIGA X9

GIGA X8

Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com

DOWNLOAD THE ESSENTIAL CAFÉ APP ON ALL APPLE AND ANDROID DEVICES NOW! Cover.indd 1

contents

Gourmet SyrupS from the french AlpS

RAINBOW SKY

March 2014

24/03/2014 14:31

REGULARS

FEATURES

3 Editor’s Comment

11-14 Foodservice Packaging & Disposables

Essential Café’s editor Simon King calls on the industry to support UK Coffee Week

5-8 Essential News Crucial Café and hospitality happenings

A look at the key category of foodservice disposables, which offer operators convenience, efficiency and reliable portion control

17 Bensons and Benders Paper Cups

23-28 Essential Barista Be at the cutting edge with our stirring Barista round-up

38-39 Counter Culture Elliot Wallis, owner of Monkshood Coffee and Gyre & Gimble talks to Essential Café

Working with Benders Paper Cups, Bensons Vending took the step of changing from plastic cups across all its vending sites

18-19 Lewis & Baker A new quality coffee offering

21 A Qualitasse Proposition

41 Essential Q&A Sarah Lynn, owner of confectionery brand Sweets in the City, takes on the titanic tussle of our Q&A

43-46 Essential Products

Distributor Qualitasse has been appointed to handle the new range of Fiamma traditional espresso machines

30-32 Essential Water Boilers & Filtration

A taste of things to come

47-51 Essential Contacts

The importance of water treatment should not be underestimated. Essential Café checks out this key market for operators

The who’s who of the industry

34 Allpure Filters

Ingredients: • 8oz Glass • 2oz Milk • 1 shot of 1883 Coconut syrup • 1 shot of 1883 Blue Curacao syrup • 1 scoop of Kool Kup frappe powder • Kool Kup Chocolate Beanies • Ice Method: Add a glass level of ice to the blender (blend to crush) Add 1883 Coconut syrup, Kool Kup frappe mix and Milk. Blend until smooth. Add mix to glass sprinkling Kool Kup Chocolate beanies as you go. Pour the Routin 1883 blue Curacao over the frappe mix. Serve with a spoon straw and a smile!

An-depth look at Allpure Filters, which supplies products from Omnipure and 3M

37 Essential Insurance E Coleman & Co is looking to work with operators with a range of insurance products

REVerse Section P.45

1-13 London Coffee Festival Preview A full-flavour guide to this exciting event

The Ancillaries store Tel: 01233 840296

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P.11

Email: sales@ucd.uk.com www.theancillariesstore.co.uk

Images supplied by 1883 de Philibert Routin Essential Café 1

EssentialEditor’s Comment

CHARITY BEGINS AT HOME… I feel very lucky and I’ll explain why. I have an adorable family and I am more than happy in my work – this is the twelfth issue of Essential Café that I have edited and this has led me to think about life. I’ve enjoyed every minute of working in this industry – the people are formidable, food and drink is a pleasure and writing interesting articles about the café world is great fun. For this issue, I’ve written the Water Boilers & Filtration feature and I find it fascinating – as someone still relatively new to this industry – about the amount of importance that has not be placed on water treatment. With coffee consisting, typically of 98% water, I suppose it’s obvious that caring for that water is significant. As someone who tends to wear my heart on my sleeve, I am very keen to support this year’s UK Coffee Week, which runs from April 7-13. As the slogan says the week brings the UK’s coffee lovers together to improve access to safe water to people in coffee growing countries. What hope is there for our industry if we don’t look after the very people that provide us, day in, day out with produce? Yes, it’s important, for me, that my local coffee establishment – hello to the staff at Gaffaccinos! – provides me with coffee made from well filtered water, I too want the very people that grow my coffee to have safe drinking water, good hygiene and improved sanitation – something that we all take for granted in the UK. UK Coffee Week really is for everyone who enjoys coffee and wants to give something back to the countries which produce the beans we all love so much. So come on, get behind UK Coffee Week and get your customers behind it too. There is still time to register for UK Coffee Week 2014. You can register for free and the super duper people at UK Coffee Week will provide you all the materials you need to host a fantastic UK Coffee Week. Simply go to the ‘Get Involved’ pages of www.ukcoffeeweek.com. In 2014, UK Coffee Week wants to £100,000 to complete Project Waterfall, which is providing safe water to the remote community of Mbulu in Tanzania. Come on guys, support this worthy cause and let’s give something back to those that give us so much. On a much lighter note, thank you to all those people who contacted me after my editor’s comment in the February issue of Essential Café. Glad to hear that I’m not the only one that has a certain opinion on Gino D’Acampo! Simon King Editor, Essential Café simon@essentialcafe.co.uk Editor in chief: Daniel Sait, dan@essentialcafe.co.uk editor: Simon King, simon@essentialcafe.co.uk Sales director: Ian Kitchener, ian@essentialcafe.co.uk Publisher: David Kitchener, david@essentialcafe.co.uk head of production: Sam Broad, sam@essentialcafe.co.uk GRAPHIC DESIGN: Benjamin Bristow, ben@theessentialgroup.eu Accounts: accounts@theessentialgroup.eu Circulation: susan@theessentialgroup.eu

Essential Café magazine, Suite 4, 6-8 Revenge Road, Lordswood, Chatham, Kent ME5 8UD. T: +44 (0)1634 673163 F: +44 (0)1634 673173 Whilst we make every effort that everything printed in Essential Café magazine is factually correct, we cannot be held responsible if factual errors occur. All articles are copyright and remain the property of Essential Café magazine.

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EssentialNews

NEWS FROM THE INDUSTRY KEEPING YOU CONNECTED

United Coffee UK & Ireland to rebrand as UCC Coffee

UCC Coffee UK & Ireland will begin life on April 1

United Coffee UK & Ireland has announced plans to rebrand and change its name to UCC Coffee UK & Ireland. The change of identity, effective from April 1, will, the company says, align the brand globally and reflect the company’s expanding portfolio of products and services as the UK’s leading ‘Total Coffee Solution’ provider. United Coffee’s €500m acquisition in 2012 by UCC of Japan, the first Asian coffee company to buy a European one, created one of the biggest independent coffee companies in the world. Elaine Higginson, managing director, said: “The name change will give us a single identity around the world and a

strong base to move forward. As well as the new logo, we’ve also included a new strapline ‘The Total Coffee Solution’. This reflects our focus to put the customer and coffee at the heart of everything we do. “Only the name is changing. Our new brand identity won’t change who we are. Our customers will still be able to talk to the same people and receive the same levels of customer service. “We’re committed to continually redefine our offer and accelerate the pace of change to develop and introduce innovative new products and enhance our service operation. As part of UCC, we have access to even more new products and insight into coffee drinking habits and trends from around the world.” More information: UCC Coffee UK & Ireland +44 (0)1908 275520, www.unitedcoffeeuk.com

Expowest Cornwall 2014 had Cornwall covered! Expowest Cornwall, which took place at over three days this month at the Royal Cornwall Showground, in Wadebridge, saw more than 2,000 buyers flow through the doors. Organisers Hale Events said the recent storms and floods neither deterred visitors, nor dampened the spirits of those feeling optimistic following last year’s lovely summer. Expowest Cornwall featured more than 160 exhibitors, 10% more than last year and showcased products covering the whole of the hospitality and catering market; from tableware and furniture, catering equipment and services, to coffee and speciality food products.

Hale Events said that visitors attended for the whole day, to sample the great food and drink on offer, to see the best new equipment in action and to catch up with old friends as well as making new ones. Next year’s show will run from March 3-5. More information: Hale Events +44 (0)1934 733433 www.expowestcornwall.co.uk

Nisbets opens third London store Nisbets has opened its third London store in Fulham Road. Having opened in Shaftesbury Avenue in 2009, followed by Commercial Street in 2013, the company said that Fulham is a welcome addition to Nisbets retail portfolio, which now totals six stores across the UK. The store, which is located at 538 Fulham Road, is ideally located less than a minute from Fulham Broadway; making it easily accessible to local caterers who want equipment immediately. The store is packed with over 3,000 catering products from respected brands such as Waring, KitchenAid,

ChefWorks, Dynamic, Santos and Samsung, as well as own brands including Buffalo, Polar, Athena and Olympia. Nisbets head of retail, Steve Collins said: “Feedback from our customers indicates that they like to have the opportunity to see and feel the products, which is why having a retail presence close to a vibrant food service area in London is key to continuing our excellent levels of service.” More information: Nisbets +44 (0)845 1405555 www.nisbets.co.uk

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EssentialNews

Widify launches Widify in a Box for cafés

Widify can help boost your social media presence

Widify, an independent media and software company, has announced the launch of Widify in a Box, which provides café owners with secure and legally compliant Wi-Fi for the venue which is linked to their social media profiles. Instead of asking for a Wi-Fi password, guests log on to the Internet using their Facebook, Twitter, LinkedIn account or email address. When guests use their social media account, they can also choose to post a message to their social network – like a check-in. Jonathan Lloyd, a director at Widify, said that this enables a café to increase their social reach. Guests are also asked to ‘Like’ or ‘Follow’ the venue’s page – enabling the business to grow its social media presence.

Jonathan said: “Wi-Fi is a must have for a coffee shop because customers expect Internet access. With Widify in a Box, a café can actively market free Wi-Fi and capture opt-in customer data. Customers no longer have to ask for a password or pay for access. Widify in a Box enables the café to provide a Wi-Fi hotspot by simply plugging in the router that we configure and maintain. “Using Widify in a Box, a café can then view rich analytical data on customers using their Wi-Fi. They can use it to send promotions and targeted offers. We have seen a customer venue capture nearly 1,000 emails in a month and total reach on Facebook increase by 41%.” A year’s subscription costs £400 (+VAT) or £40 (+VAT) a month. More information: Widify +44 (0)203 3937190 www.widify.com

Appetite for Fairtrade continues to grow The Fairtrade Foundation has launched its major new Make Bananas Fair campaign by announcing continued growth in Fairtrade sales of 14% during 2013. Michael Gidney, chief executive of the Fairtrade Foundation, said: “It’s 20 years since the very first Fairtrade products Green & Black’s Maya Gold, Cafedirect Coffee and Clipper Tea, appeared in the UK and the appetite for Fairtrade is still growing, despite challenging economic conditions. The UK is truly a world leader for Fairtrade and we’re proud of that. “But there is still a very long way to go in securing the levels of market access that would drive the breadth and depth of impact for farmers and workers we all want to see, so work in 2014 will continue to focus on innovating the way we work and campaigning to make even more trade fair.” Estimated retail sales of Fairtrade products in 2013

reached £1.78 billion, a 14% increase on sales of £1.53 billion in 2012. Sales of Fairtrade sugar continued to rise with a 25% growth in volume, led partly by sales of the Tate & Lyle Fairtrade sugar brand and retailers’ own label Fairtrade sugar. Chocolate, cocoa and bananas grew by 52%, 5% and 4% in sales value respectively whereas coffee and tea sales have continued to hold steady. More information: Fairtrade Foundation +44 (0)207 4055942 www.fairtrade.org.uk

On your bike!

Hospitality Action has launched the Cotswold Cycle Challenge fundraiser

Essential Café

Industry charity Hospitality Action is organising a Cotswold Cycle Challenge, starting and finishing at the beautiful Chavenage House on Bank Holiday Monday (May 26) to raise some much-needed funds this spring. Working with local hotels, the event promises to be a feat in cycling with a fabulous feast to follow. There are three routes to choose from. The short ride, at 20 miles, is perfect for families with children older than 14 years old and for those who fancy a leisurely cycle, taking in the magnificent beauty that the Cotswolds has to offer. Along the way, there will be feeding stations with an array of delicious delights kindly arranged by Calcot Kitchens. For those who are up for more of a challenge, Hospitality Action has also planned a mid-route at 61 miles; and if that’s

not tough enough, then the long route at 100 miles might be more to your flavour. Hospitality Action said it was delighted to have the support of Chavenage House, Calcot Kitchens, Andy Cook Cycling, Wenlock Spring and Cotswolds Finest. More information: Hospitality Action +44 (0)203 0045500 www.hospitalityaction.org.uk

EssentialNews

Welsh First Minister visits Seda UK million business finance from the Welsh government, creating 73 new jobs and safeguarding over 100 existing posts at the site. The First Minister met with Pasquale Terracciano, Italian Ambassador to the UK and Antonio D’Amato, Seda Group’s president and chief executive. The discussions included investment in new plant and equipment as well as planned future developments. The Blackwood site was in competition with other European plants in the Naples-based, privately owned Seda International Packaging Group SpA for the project and around £9 million of this latest tranche has so far been invested. (from left) Pasquale Terracciano, Antonio D’Amato and Carwyn Jones at Seda UK’s Blackwood facility in South Wales

Seda UK recently welcomed Wales’ First Minister, Carwyn Jones, during a visit to its Blackwood facility in South Wales. Last year the company announced £18 million worth of investment over a five-year period supported by £5.4

More information: Seda UK +44 (0)1443 811888 www.sedagroup.org

Marimba kicks off ‘Mug Shot’ competition for hot chocolate lovers Marimba World Chocolate has launched a brand new competition to help its 350+ outlets boost their hot chocolate sales throughout 2014. The ‘Marimba Mug Shot’ competition encourages the outlet’s customers to share a photo of themselves enjoying a Hot Chocolate Melt, mentioning the café or coffee shop that served the drink, for a chance to win a luxury chocolate hamper worth over £50. Every month throughout the remainder of 2014, the photo that receives the most ‘Likes’ on Facebook or the highest number of ‘Retweets’ on Twitter will win the prize. In addition, the outlet that served the winning Hot Chocolate Melt also wins also wins a box of

Marimba’s own handmade truffles. Brad Wright, operations manager for Marimba World Chocolate, said: “We already support our Marimba Melt stockists by providing a range of point-of-sale materials to help promote the Hot Chocolate drinks to their customers. “Now, with the launch of the ‘Marimba Mug Shot’, we aim to support our customers further still by providing them with an opportunity to reward their customers, via the monthly draw. Not only do their customers stand a chance of winning a prize, but they do too. We are looking forward to viewing all the entries that start to come through!” More information: Marimba World Chocolate +44 (0)1279 714527 www.marimbaworld.com

PDM rebrands as SARIA

Prosper De Mulder (PDM Group), UK provider of recycling and process services to the food industry, has changed its name to SARIA, taking on the name of its majority shareholder. Philip Simpson, SARIA’s commercial director, said: “The move marks a real milestone for the business. We are investing over £90 million in all of our UK operations to

modernise our sites and ensure that we deliver the highest standards across the board. Our aim is to set the benchmark for quality and high standards across the industry. “The decision to rebrand is an essential part of the company’s growth strategy and will take the company from being the UK’s number one to being a part of Europe’s number one, fast-tracking the natural evolution of the business.” More information: SARIA +44 (0)1302 390900 www.saria.co.uk

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EssentialNews

Muffin Break selects QED counters for new UK café bakeries Muffin Break, one of the UK’s fastest growing café bakery companies has selected Avalon counters, from Quality Equipment Distributors, for the new outlets that it is opening throughout 2014. The chain, which opened its first UK café in 2001, has selected QED’s Avalon patisserie counters because they provide the ideal modular chilled display system for its large selection of freshly baked muffins, cakes, quiches, sandwiches and wraps. The QED counters are in sizes from 600mm to 1,800mm wide. They are straight glass models on three display levels with a constant temperature range of +4 – +8 º C and generous chilled under-storage space. Muffin Break has opted for a simple white counter base, although they are also available in a large selection of wood veneer and coloured laminate finishes. Muffin Break has more than 300 café bakeries worldwide,

including over 50 in the UK. There is a planned programme of expansion to double the number of British outlets over the next 12 months. More information: Quality Equipment Distributors +44 (0)141 7799503, www.qualityequipment.co.uk

Deadline approaches for new health & safety poster From April, all UK workplaces must display a new and updated Health & Safety Law Poster but many organisations are currently unaware that the new legislation is fast approaching according to workplace equipment supplier Slingsby. The company supplies more than 35,000 workplace products across all industries and was one of the first to start selling the new poster in 2009. Workplaces have been required to display the current Health & Safety poster in a prominent position since 1999, as part of the Health and Safety Information for Employees Regulations (HSIER). However from April 5, all workplaces will need to have the newly designed poster in place. Lee Wright, marketing director at Slinsgby, said: “The old Health & Safety law poster is a familiar sight but it’s visually unappealing with too much small text and despite it being easily recognisable to millions of people; very few have ever read it. “The new poster is designed to be easy to digest, with less text and it contains colour images which immediately make it more eye catching. Another change is that employers are no longer required to write contact details for local enforcing authorities and Employment Medical Advisory Services on the new poster. Instead there’s a helpline that employees can call with any queries.”

Essential Café

Prices for the new Health & Safety Law Poster start at £7.50 (+VAT). More information: Slingsby +44 (0)800 2944440 www.slingsby.com

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21/03/2014 00:33

EssentialFoodservice Packaging & Disposables

PACKET IN Foodservice disposables offer operators convenience, efficiency and reliable portion control across a range of food and beverage lines. Essential Café takes a look at this key category. Adrian O’Hare, sales director at Peros, says that sensible choices of disposables can open market opportunities for operators – for example, lidded cups could allow beverages to be taken-away. Adrian says: “Remember, a growing proportion of food and beverages is now purchased for ‘on-the-go’ consumption by travellers and commuters. In this case, choosing the correct lid is important – some enable contents to be sipped while on the move; other, clear versions, ensure good visibility of the contents, and some permit a straw to be used. Operators will need to select the versions to suit the beverages they are offering. “But disposables should also be recognised for the important role they can play in the branding of an operation. Taking cups for example, it’s not only the printing on the side that helps send a consistent message to consumers about your brand, it’s also the quality of the cup itself. So, if you’re offering a high quality, gourmet coffee then you need to use a high quality cup – if you take care to buy fine ingredients and put effort into producing a perfect cappuccino, you don’t want your end-product to be let down by a poor quality paper cup.” Adrian recommends using an embossed, double-wall cup as the design provides much better insulation than traditional paper cups, allowing customers to hold and carry their hot drinks much more comfortably. “Thanks to the integrated double layer there is no need for clumsy extra sleeves or wasteful ‘double-cupping’,” Adrian says. “These cups are available in a wide range of standard designs and, if quantities are high enough, bespoke printing on cups is easy to arrange. Own-branded, printed cups are a great way to promote your offering and send a consistent message to your customers. Adrian adds that environmental concerns over your singleuse containers and disposables should be removed by ensuring you specify recyclable products and those manufactured from natural, sustainable and renewable resources. Adrian says: “We would suggest that if you’re offering ethically-traded beverages, or organic soup for example, it would seem a natural step to serve these in environmentallyfriendly disposables to make sure the ethical/sustainable integrity of your offering is complete and carried through to the whole of your end product.”

Peros is a strong advocate of own branded cups

The two-ply paper bag from Dempson Crooke is an environmentally-friendly option for packaging hot, take-away food. This bag-in-bag technology has its roots in the fish & chips market and has wider applications in the hot foodto-go market and the latest format is perfect for a broad selection of hot, take-away food. Paul Laskey, sales and marketing director of Dempson Crooke, says: “Functional packaging is essential for the booming food-to-go sector, but criticism is often levelled at operators for using excessive packaging from materials that are destined to end their life in a landfill. Many bags used for hot take-away food fall into this category because they combine paper with a layer of aluminium foil or polythene making them difficult to recycle and non-biodegradable. “This is not the case with the two-ply paper bag. Not only does Dempson Crooke source its paper from sustainable sources, but, as a 100% paper bag it is both recyclable and biodegradable.” As standard, the bags are available in SOS or block bottom style in sizes of 175mm x 65mm x 230mm and 260mm x 70mm x 230mm as well as ‘Flat’ and ‘Satchel’ styles in a variety of sizes. Dempson Crooke can also offer the option of a brown kraft outer play and bespoke print from two to six colours including process colour print, depending on the size and style of the bag required. Paul says the two-ply bag is suitable for a range of hot food items, including pastries, sausage rolls, croissants, naan breads, onion bhajis and hot chicken and is a perfect alternative to bags that combine paper with aluminium foil or polythene, bringing cost savings as well as environmental benefits.

Foodservice operators seeking a cost-effective brand identity and maximum on-shelf appeal need look no further than TriLabel, the new labelling division from Tri-Star Packaging. Kevin Curran, managing director of Tri-Star and Tri-Label, says demand for its stylish bespoke and off-the-shelf labels is already high and Tri-Label has also seen huge interest in its

Essential Café

EssentialFoodservice Packaging & Disposables cloud-based labelling system Tri-Label Online from operators seeking help to comply with the new labelling legislation being introduced at the end of the year. Kevin says: “Tri-Label Online revolutionises the way café and food-to-go operators produce labels for their products, enabling them to create and print labels from any PC and printer via a secure web portal. Updateable and easy to use, the groundbreaking system is designed to take away the hassle and cost of complying with new legislation, removing the need to buy or replace software discs whenever labelling regulations change and helping foodservice companies to amend their labels seamlessly and with the minimum of disruption. “Meeting new labelling regulations is a major challenge for most businesses and can be a real minefield, but with Tri-Label Online it’s a piece of cake. Whenever new rules come into effect, foodservice companies simply have to access their account on the Tri-Label cloud and make any changes required – it’s really as easy as that. No buying expensive software, no disruption or delays and no wasting time on staff training.”

Despite its recent launch, Tri-Label has resonated with operators

Planglow has extended the deli-offering of its Natural Collection by adding a deli paper plus ‘Freshly Made’ sticker and continuous tape to the best-selling range: three new products to compliment a fresh-made, Natural offering. Rachael Sawtell marketing director for Planglow, says: “Deli offerings are on the rise as they represent a sizable portion of the now booming street food movement as well as being a sector in their own right. “Street food has grown in popularity as a direct result of our access to such a wide variety of world flavours and ingredients, and our menu choices are representative of the rich melting pot of cultures now present in the UK. The rise of street food culture was also a direct result of the economic downturn, whereby operators looked to reduce overheads by introducing more casual offerings, while consumers sought out cheaper and more flexible dining options – all three of these products support deli offerings and we are especially pleased with the versatility and premium natural aesthetic they each offer.” Rachael says that Planglow’s Natural Deli Paper is ideal for wrapping a wide variety of hot and cold produce. Rachael says: “It provides a premium presentational component for pastry and buffet boxes too. Available in 1,000 sheet packs, it can be used to parcel up sandwiches and baked goods, hot dogs, burgers and wraps. The paper can also be twisted into a cone to hold popcorn, sweets and other treats.” Made from a grease-proof kraft-finish paper, the product is printed with a leafy design as well as ‘Freshly made for you’ and ‘Packed full of flavour’ messaging.

Essential Café

Continuing the Natural, ‘Freshly Made’ theme are Planglow’s latest sticker and tape. Rachael says: “The Natural Deli Tape has been created to provide a tamper evident break seal for the customer’s peace of mind. It may also be used to provide a premium yet rustic presentational element. Available on a 20m roll, use it to seal sandwiches, salads and other snack packaging, jars, bottles and pots - including our new larger sized 16oz Natural Bio Pot. “Available on a 1,000 sticker roll, the brand new Natural Sticker provides a speedy and stylish way to seal sandwiches and baked goods – especially those wrapped in our Natural Deli Paper as well as baguette and multi bags.” Buoyed by its parent company, Seda International

Packaging Group, winning the prestigious International Investment Award at a ceremony in Milan in January, Seda UK says it is reinforcing its position as a leader in the UK foodservice packaging market. Paul Synnott, sales & marketing director at Seda UK, says: “Seda UK’s success stories to date include its double wall cup offering superb insulation and enhanced brand communication together with its Naturelly Seda compostable cup range, both targeted at the dynamic coffee-to-go-market. “Our special Turn-N-Go plastic lid can be used to complete its hot beverage cups. Designed to be twisted open or closed the lid helps maintain the drink’s optimum temperature and avoids spillage during travel while the absence of perforated or hanging lid components makes the drink easier to consume.” Beyond the hot beverage sector Seda’s developments have included a hot food container range, suitable for soup, porridge, noodles and pasta. The new tubs provide heat retention and comfort in handling by virtue of a thicker wall structure and are available in a range of sizes, plain or custom printed with customers’ designs. The tubs and their paper vented lids can also be supplied in combi packs. Paul says: “We are pleased that our company has won such a distinguished award which underlines its commitment to the UK. The new investment announced last year will enable us to grow substantially our production capacity and develop new technologies. Furthermore, it will enable us to push through our exciting innovations for today’s busy consumers and we are very much looking forward to launching these in the near future.”

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CMY

11/03/2014

12:16

EssentialFoodservice Packaging & Disposables

The Archetype baguette packaging from Bunzl Catering Supplies

Essential Café

When it comes to the coffee-to-go sector, Sovereign Partners says it has always been one of the leading packaging innovators. Danny Feldman, Sovereign’s commercial director, believes that following last summer’s acquisition of Cap It All this innovation has been reinvigorated. Danny says: “:We are now one of the leading suppliers of lids for hot and cold cups and a host of other uses and this sales growth has allowed us to introduce some exciting new ranges that have not been seen in the UK before. One of our most well received new products has been our Signature VIP hot cup. “This cup is the next generation of the ripple cup that has been around for years and has become tired. The VIP cup looks and feels like no other cup you’ve seen before once you come into contact with it. The response to the cup has been phenomenal.” Sovereign’s other new range recently introduced is bamboo coffee stirrers. Danny says: “The quality of the bamboo stirrers is a lot better than the stock of wooden stirrers we have seen in recent years where the thickness has constantly been reduced to save cost. “We also recently updated the branding of our Signature products to reflect all the new product innovation we have been working on recently. We have also introduced new fibre cup carriers and a new range of black sushi trays with clear lids in seven sizes. We will continue to introduce new quality products at competitive prices under our Signature brand in the coming months.” Good packaging should showcase your product to its maximum potential and be an extension of your brand identity, says Paul Willcocks, director of exclusive brands at Bunzl Catering Supplies. Paul says: “Good packaging has the power to drive loyalty and desire for your product with customers, whilst at the same time acting as your platform to showcase your ingredients; good packaging will also understand current consumer trends for eating out of home and create innovative solutions to deliver on their expectations. “To give you an example, we recently launched ‘Archetype’, which is a new on-trend packaging solution capitalising on the latest trend for bespoke curves, tactile shapes and high end finishes on handheld snack packaging. The contemporary matt black design features stylised silver illustrations of food and offers a premium packaging choice across sandwiches, wraps, baguettes, Panini’s, salads and snacks.” The full range also includes: a Panini wrap box, large salad box, small salad/roll box, bloomer box, pillow pack, quarter pack, bloomer pack and snack box. Pauls says that throughout April and May, operators can take advantage of a special offer to receive a free 12 x 500ml case of Lipton’s Iced Tea for every case of Archetype purchased. Paul says: “Our Label 2 Go service has stock design labels in a kraft colour, or silver labels with a black outline and these can be printed now with information that meets the new labelling legislation which comes into force from December 2014. This is the perfect solution for operators in search of a complete solution for their business across packaging and labelling. It also helps them to promote a more profitable premium sandwich offering.

“Stock design labels include circular, rectangular and keyhole shapes. For example, the circular labels in cases of 5,000 come in 500 label sheets sized 12 x 25mm and 12 x 55mm. The smaller labels are ideal for messages like ‘fresh today’ or ‘meal deal’ and can also be used as a tamper evidence seal.”

From the three cutlery items offered five years ago, Vegware’s range has grown to over 200 completely compostable products. Run from its Edinburgh HQ, Vegware is now a global brand with operations in the UK, US, South Africa, Australasia and now UAE, with a Europe-wide network of distribution partners from Iceland to Portugal. The company recently created the world’s first and only compostable 6oz cup and lid combo to meet the global trend for smaller coffees like the flat white and long black. The white 6oz cups are made from sustainably sourced board, printed with food-safe ink and are odourless and taste-free. Lined with cornstarch, not plastic, the cups are completely compostable and designed to be recycled with food waste. Ben Townsend, from The Espresso Room (Time Out’s best coffee in London), says: “Vegware cups give the performance of a traditional paper cup, with the bonus of compostability and minimal impact on the flavour of the coffee.” Joe Frankel, founder and managing director of Vegware, says: “We invested in the tooling for a 6oz lid for exactly the reason that the product needs to look in proportion. Our 6oz cups are a sweet shape – tapered, not dumpy – and we have invested a considerable sum in making a lid to compliment them.” More information: Bunzl Catering Supplies +44 (0)1372 736300 www.bunzlcatering.co.uk Dempson Crooke +44 (0)1622 727027 www.dempson.co.uk Peros+44 (0)1494 436426, www.peros.co.uk Planglow +44 (0)117 3178600, www.planglow.com SEDA UK +44 (0)1443 811888, www.sedagroup.org Sovereign Partners +44 (0)207 8413170, www.e-2go.net Tri-Label +44 (0)208 4439120, www.tri-label.co.uk Vegware +44 (0)845 6430406 www.vegware.com

PERFECT COFFEE IS ABOUT BALANCE A balance of freshly ground beans from the ﬁnest region, a barista who has truly mastered his craft, and the beautifully textured VIP cup from Sovereign. Cups are available in 4 sizes (4oz, 8oz, 12oz and 16oz)

SALES@E-2GO.NET T: 020 7841 3170 W W W.E-2GO.NET

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27/02/2014 18:02

Blending our Coffee Expertise across the UK It would be fair to say, we are very excited to have brought the people of Bolling Coffee, Grumpy Mule and Darlington’s into our Bewley’s family. Bringing these four great teams together, along with their incredible coffee expertise, allows us to accelerate the current momentum of Bewley’s and the Grumpy Mule brand in the UK. We are committed to directly sourcing, roasting and distributing some of the most exciting and interesting coffees from around the world. With roasting facilities in both the UK and Ireland and an experienced team to monitor every step of the roasting process, we are confident you will like what you see (and taste!). Our Barista Academy is second to none. We offer comprehensive training of the highest international standards by award winning baristas. In-house marketing teams are also on hand to help provide you with all the tools you need to support and promote your business and coffee offer. We also have a dedicated nationwide team of service engineers who are only a phone call away, to maintain and repair any equipment that we supply. And because we truly value your business, our dedicated customer care team in the UK guarantees that we get it right first time. Bolling Coffee and Darlington’s will collectively trade as Bewley’s Coffee Ltd from 2nd January 2014. Call us today and learn more about how Bewley’s will work with you to enhance your coffee offer. Bewley’s Yorkshire Roastery: +44 1484 852601 Bewley’s London Office: +44 2077 35 4455

Or visit http://bewleys.com/uk-changes

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06/12/2013 12:47

24/03/2014 11:53

carraroadHQ.pdf

18/10/2013

12:25

â&#x20AC;&#x153;qualita ad I occhi chiusiâ&#x20AC;?

CMY

Super Bar

Crema Espresso

Dolci Arabica

Tazza D'oro

Created to satisfy the demands of the drinker who enjoys a very definite, full-bodied coffee, features a fragrant aroma of fine roasted coffee, a highly compact creaminess and a full, harmonious body. The aftertaste evokes attractively rounded and velvety flavours of good traditional coffee.

The crema espresso blend has been created to add more body and creaminess to the traditional characteristics of sweetness and delicate aroma of the Caffe Carraro blends. Its special mixture is based on the sweet Central American Arabicas, blended with Brazilian Santos; body is provided by washed Indian and Central American Robustas.

The blend is made up of 8 meticulously selected, top quality Arabicas from Central and South America, the Horn of Africa and India. Fragrant and floral aroma with jasmine and rose petal notes. The full flavour has strong sweet accents. Very pleasant, barely perceptible acidity. Delicate, lingering aftertaste. Enjoyable at any time of the day. The perfect afternoon coffee.

The Tazza D'oro blend is the result of Carraro's many years of research and experience in the industry that covers over three generations. It is made from meticulously selected Arabicas (90%) Robustas (10%). It has a compact and persistent creaminess, fragrant and fruity aroma, rich and velvety flavour.

CALL ON 0800 025 7121 w w w. p u re c a ff e . c o m

EssentialCase Study

BENSONS AND BENDERS – PUTTING THE COLOUR INTO VENDING Just over two years ago, leading North West independent vending operator, Bensons Vending took the step of changing from plastic to paper cups across all of its vending sites. Essential Café takes stock. with the Bensons Vending logo in our corporate blue colour. However, we were keen to do something different without losing the brand identity. “Having discussed our options in detail with Benders, we decided to introduce additional colours of red, orange and purple to the existing blue. These coloured cups are run consecutively, giving a multi-coloured stack of vending

Coloured cups, Bensons Vending says, is a fun way to play with the brand without changing it

As part of a drive to improve the overall drink quality and the consumers experience, Bensons also changed its beverage ingredients at the same time, moving entirely from coffee whitener to milk powder. Since then the company has taken further steps to ensure it provides the most memorable of beverages. Matt Haselden, commercial director of Bensons Vending, says he has a very clear focus when it comes to Bensons’ product offering. For Matt, it’s all about quality. “The improvements in our beverage offer has created a better consumer experience,” Matt says, “by changing solely to paper cups and skimmed milk powder, we ensured that anybody buying a hot beverage from a Bensons Vending machine is guaranteed a quality drink. “We decided from the outset that all our consumers would appreciate these improvements and decided to roll out the paper cups across all sites. We wanted to show the courage of our conviction by not taking a gradual, ‘test the waters’ approach and we were keen that all our customers should benefit from the same quality, regardless of location.” Bensons Vending service sites in a wide variety of places, including the education, leisure, health and commercial sectors. Matt says: “It was important to us to that our standard offering should be significantly better than the average vending hot drink. Benders Paper Cups was already established as our paper cup supplier and we were happy to introduce its cups across all of our machines.” Working with Benders, Bensons decided to inject a little colour into the mix in the latter quarter of 2013 to focus attention on the improved paper cups in use. Matt says: “Initially we introduced a bespoke printed cup,

cups. Using a selection of colours means that customers are surprised by what colour cup they get with each purchase and it makes the logo stand out more. “On a larger site, the end user can consume a few drinks in a day and each one might come in a different colour cup. If he or she is getting drinks for colleagues it also makes whose drink is whose more easy to identify.” Adrian Pratt, marketing manager at Benders, says: “Bensons is a passionate, forward-thinking company that always works hard to think outside of the box. The mixing of the colours of the cups is yet another inspired idea, bringing a freshness to the process that immediately engages the customer.” More information: Benders +44 (0)1978 855661 www.benders.co.uk

Essential Café

Advertorial

BRAND NEW COFFEE LOOKS TO CAUSE A STIR With the success of the now-familiar coffee shop names on the high-street, itâ&#x20AC;&#x2122;s clear that coffee-drinking consumers up and down the land respond well to a clearly positioned brand. Now, with the launch of the Lewis & Baker range of premium coffee, the ability to offer a branded coffee experience is available to organisations in every sector of the retail and foodservice markets.

Lewis & Baker has been developed to stand out from other coffees in the marketplace, using distinctive branding on all products, ancillaries and signage. But the really good news is, it’s also excellent coffee, carefully selected from renowned coffee plantations round the world and roasted here in the UK. The Lewis & Baker service extends to offer a complete hot drink solution to every type and size of catering and hospitality organisation in the UK.

Foodservice expertise It’s not stretching the truth to say there are 124 years of experience behind the service being offered. The Lewis & Baker brand was developed by the Fowler family – in business since 1890, and founders of the successful Marybake and Crave snack brands – to complement the customer partnerships formed over years within the catering trade. “We’re adding an extra dimension to our product portfolio,” says founder Brett Fowler, “while achieving another option for our customers by offering a complete hot drink solution with full brand support, to help them compete with the leading players in the market.” This is exactly what attracted Sharon Fortune, Head of Catering, at the brand new redeveloped Southmead Hospital in Bristol, due to re-open in May as one of Europe’s leading hospitals: “Although in the early stages,” she says, “we have been impressed with the coffee offer and the professional approach of Lewis & Baker.”

Premium product range The heart of the Lewis & Baker range is the superior coffee, blended and roasted by Masteroast, a leading independent UK private label coffee roaster and packer. The range of coffees is complemented by a delicious hot chocolate and a large range of premium teas from the Ahmad Tea of London brand, renowned for its quality. “We are dedicated to the unique place that tea drinking commands at the heart of daily life in Britain,” says Jason Mitchell, of Ahmad Tea, “we are very proud to partner with Lewis & Baker in our quest to bring exceptional quality teas to the catering sector.” “Ahmad Tea has always said they will not sell anything they wouldn’t drink at home,” says Brett Fowler, “Our philosophy is essentially the same, we won’t sell anything that is in any way going to de-value our brand. We source all products from reputable suppliers and we have worked with manufacturers and blenders to ensure we provide only top quality ingredients.” Full service solution The product portfolio consists of everything needed to provide a complete hot drinks offer. “Deliveries of all ingredient and ancillary products is next day, Monday to Friday, with no set order or delivery days, and our prices are very competitive,” says Brett, “we also offer full maintenance service contracts, training on machines and on-site barista training.” The delivery network is primed to deliver goods to any location in the UK. From state-of-the-art Italian traditional espresso machines, to quality Swiss engineered bean-to-cup and instant coffee equipment, Lewis & Baker supports

every type and size of café operation. The Sanremo espresso machines are hand-built in Treviso, just north of Venice, with the range including options for any size of cafe operation. “People are constantly captivated by the gleaming finish and attention to detail of our machines,” says Andrew Tucker, Managing Director of Sanremo UK, “they’ve been used for the past six years for the UK Barista Championships, with probably the most demanding baristas in the country, if not the world. So I think the quality is a perfect fit with Lewis & Baker and we’re delighted to be working with them.” To assist clients in promoting Lewis & Baker, brand support is available – with internal and external signage, posters and table talkers just a few of the options. Lewis & Baker is set up to supply and service any type and size of organisation nationally, with engineers situated across the country to install any type and number of machines and will respond to service calls within 24 hours. A range of unique Lewis & Baker branded self-serve coffee modules are also available. Brett Fowler summarises the launch: “We’ve developed Lewis & Baker to offer an innovative alternative to other top national brands in a market we know well. We’re focusing on a flexible customer service which can be tailored to our customers’ needs, and a strong coffee brand our customers can promote.” T: 0207 559 1316 E: sales@lewisandbaker.co.uk www.lewisandbaker.co.uk

HELP Me maKE SURE

NO OanNceER FACES C AloNe No one should face cancer alone. But right now, we simply can’t be there for everyone who needs us. We urgently need your support to help fund Macmillan nurses like Charmaine. Text FIVE to 70550 to donate £5 today.

macmillan.org.uk

Find out more about Charmaine, a Macmillan Breast Cancer Nurse Specialist, at macmillan.org.uk/Charmaine Texts cost £5 plus your network charge. We receive 95p of every £1 donated in this way. Obtain bill payer’s permission first. Macmillan Cancer Support, registered charity in England and Wales (261017), Scotland (SC039907) and the Isle of Man (604). Also operating in Northern Ireland.

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11/02/2014 11:03

EssentialQualitasse

A GOOD TRADITION Qualitasse Coffee has been chosen by fiamma, a European manufacturing giant, which currently export to 72 countries, to bring its new range of traditional espresso equipment to the UK. Qualitasse Coffee was established in Hook in Hampshire in 1982 by Brian Layton and the company now operates from its training and service facility in Basingstoke. Brian’s son-in-law, Martin Perry, is the company’s director of sales and Brian’s daughter, Catherine, is financial director, so it really is a very traditional family owned and operated business. Martin says: “We already supply a range of coffee machines with engineering back-up, as well as freshly roasted coffee beans, throughout the UK. “We also run a City & Guilds Accredited Barista Training School, with students coming from all over Hampshire and as far a field as Venezuela! Most of the company’s staff have already gone through the City & Guilds course.” In 2013, Qualitasse became a member of the Speciality Coffee Association of Europe to ensure the business and staff are at the leading edge of the coffee and espresso movement. Martin says: “The new fiamma espresso machines were very warmly received at a private trade-only viewing held locally to the company’s headquarters, despite being subject to some intensive inspection by industry professionals, many of whom run their own espresso services business. “Following on from this launch, the equipment was then also very positively received at Essential Café Live! at Sandown Park, with a good number of firm enquiries currently being developed.” Martin says the fiamma Pacific Multi-Boiler espresso machine with PID control represents excellent value for any business serious about its coffee.

Qualitasse says the fiamma Multi-boiler system is the best value high-end machine available on the market

Martin says: “Two other key features are the ability to use any size cup, from espresso to tall takeaway at the flip of a shelf and the cool touch milk steamers for additional safety (this really is a feature not to be understated).” Qualitasse will also feature the fiamma machines at Caffe Culture in May, but the company is also offering businesses of all sizes the opportunity to attend a no-obligation demonstration at its training school in Basingstoke, which is just off the M3 in Hampshire. Martin says: “One of the selection criteria for fiamma was to work with a partner who has a thorough understanding of the UK coffee industry. Qualitasse Coffee has gained this from 30+ years of developing technical expertise and our own coffees for every sector of the market, from offices to coffee shops, hotels, restaurants and caterers. “This has ultimately led to the creation of our ANVIL range of artisan coffees, which are now being offered to coffee shops that want to benefit from only offering the very best espresso to their discerning customers.” Martin says that the ultimate combination of the fiamma MULTI-BOILER espresso machine, ANVIL coffee beans and the training and support available, gives the independent coffee shop or bar a distinct advantage over all of it’s local or national competition. More information: Qualitasse Coffee +44 (0)1256 300050 www.qualitasse.co.uk

Essential Café

COFFEE PERFECTION IN EVERY CUP

Melitta®

Caﬁna® XT 6

THE GRINDING DISKS of the newly developed Melitta® grinder are made from durable tool steel. With a diameter of 75 millimeters, they ensure a consistent and even grind while protecting the bean’s aroma.

THE INNOVATIVE MILK SYSTEM WITH COLD MILK FROTH supplies various types of warm and cold milk froth – enabling an even greater variety of beverages.

THE PROFESSIONAL STAINLESS STEEL BREWING UNIT is made from high-grade materials – mainly stainless steel – to ensure wear-free operation up to a maximum dosage of 20 grams.

THE CLEAN IN PLACE SYSTEM (CIP®) guarantees maximum cleanliness with fully automatic

Melitta SystemService

cleaning of all milk supply tubes.

www.melittasystemservice.co.uk

EssentialBarista The essential guide to the exciting world of the professional barista

March 2014

getting set for the World barista championships SEE INSIDE FOR NEWS OF The world barista championships held this JUNE at the world of Coffee in Rimini, Italy

Brought to you by Essential CafĂŠ Magazine

TRAINING IS AT THE

HEART

OF WHAT WE DO

Data: 23 MARZO 2012

Prodotto: KIMBO ESPRESSO ITALIANO FLAG

Formato:

Supporto:

Stampa:

Colori:

Lavorazioni speciali:

Copia al: 100%

RED KIMBO

CYAN

MAGENTA

YELLOW

BLACK

Gli esecutivi prima di procedere alla stampa, sono da elaborare da parte del fotolitista a seconda dell'esigenza dello stampatore, verificandone le fustelle, gli abbondaggi, le sovvrastampe e i relativi codici. Per i colori attenersi alla copia colore allegata

CORRESPONDS TO THE PANTONE 485 C 2X (2X STANDS FOR DOUBLE IMPRESSION). THIS TO OBTAIN A RICH AND FULL RED COLOUR (IF YOU DO NOT FOLLOW THIS ADVICE, YOU WILL NOT OBTAIN THE RIGHT KIMBO RED COLOUR).

ESPRESSO ITALIANO Font: Shannon Book VERSIONE PER STAMPA SU METALLIZZATO RED KIMBO

CYAN: 10 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 4975 C

CYAN: 37 MAGENTA: 85 YELLOW: 60 BLACK: 90

PANTONE 347 C

CYAN: 0 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 1355 C TRASPARENTE

CYAN: 0 MAGENTA: 20 YELLOW: 56 BLACK: 0

BIANCO

SOLO SU METALLIZZATO “ESPRESSO ITALIANO” VA PANT_1355 C SENZA BIANCO SOTTO

RED KIMBO

PANTONE 4975 C

CYAN: 0 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 347 C

CYAN: 32 MAGENTA: 40 YELLOW: 100 BLACK: 0

PANTONE 872 C

E S P R E S S O I TA L I A N O

CYAN: 10 MAGENTA: 100 YELLOW: 100 BLACK: 0

CYAN: 37 MAGENTA: 85 YELLOW: 60 BLACK: 90

RED KIMBO

CYAN: 10 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 347 C

CYAN: 0 MAGENTA: 100 YELLOW: 100 BLACK: 0

PANTONE 872 C

CYAN: 32 MAGENTA: 40 YELLOW: 100 BLACK: 0

BLACK

CYAN: 0 MAGENTA: 0 YELLOW: 0 BLACK: 100

We supply you with the finest Italian coffee blends, provide full training, technical and marketing support to make sure you get the most out of your coffee.

BRAND BOOK identity guidelines client: Sanremo year: 2014 Primary Logo

COFFEE - BARISTA TRAINING ESPRESSO MACHINES POINTS OF SALE - BARISTA GEAR TECHNICAL SUPPORT - TEA ONLINE SHOP - MERCHANDISING SYRUPS - HOT CHOCOLATE BRAND BOOK identity guidelines client: Sanremo year: 2014

Primary Logo one color

Secondary Logo one color

GET IN TOUCH: www.kimbo.co.uk - sales@kimbo.co.uk 020 8743 8959 - 020 8987 9070 08000 COFFEE @kimbointheuk /kimboespresso

Secondary Logo & Machine Logo stroke

Font: Letter Gothic Std

Font: nixie one

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UKBC Superheat success stories In Sanremo’s last year of sponsorship of the UK Barista Championship, the company’s UK Road Crew was put to test once again with the new Superheat format.

Andrew Tucker (left) handing the Best Espresso and Best Cappuccino trophy to Caspar Steel from J. Atkinson & Co

As one would expect, roadshow manager David Wilson and stage supervisor Steve Partridge ran the show with everyone else trying to keep up! Here are The Road Crew’s thoughts on the Superheat format and what impressed them the most… David says: “Centralising all the regional heats into one big ‘Superheat’ not only made set-up easier for the Sanremo road crew (as pointed out by many competitors) but made it financially viable to utilise the services of a professional and experienced AV company, live streaming every performance to the world. “I was particularity impressed with Millennium Point staff, without exception they couldn’t have been more helpful and delivered everything that was promised. It was a pleasure to be there.” Steve adds: “It is always good to see the familiar faces of previous competitors, but it is especially good when new contestants enter the Championship. You are part of their learning curve and their special journey. “Yet again, I was impressed with the passion for coffee shown by all the competitors, highly infectious!” Being a relative newcomer to the coffee industry, backstage assistant Ricky Clanford says he thought the whole competition was incredibly well organised with a much bigger coverage throughout the industry than he ever would have imagined. Ricky says: “The baristas were incredibly professional and passionate about their work and coffee in general. I was impressed with the judges and the precision that they gave their roles in the championship as I would imagine it is a very hard role to have, also I was impressed with the vast majority of the baristas who were respectful and many had the time to speak to you regardless of what stage they were at with their preparation.” Augusto Melendrez, The Coffee Kids and off Stage Machines, says that once again Union Handroasted provided some nice coffees for the Coffee Kids stand. Augusto says: “I wish other competitions (Brewers Cup and Cup Tasters) and events (Tamper Tantrum) happened at a different time, so I could watch them. “I was impressed with the venue, Millennium Point in Birmingham and the Giant Screen there. You could watch exactly what was happening on the stage. You can even watch

The UKBC 2014 Superheat Venue – Millennium Point in Birmingham, Maxwell Colonna-Dashwood from Colonna and Smalls on the Giant Screen

it now on SCAE UK’s YouTube channel.” Anna Lewoniewska, Sanremo’s marketing executive, says: “I heard many positive comments from the baristas and the judges, that having just one qualifying event provided the equal platform to all competitors. The level of following on social media, especially twitter and Facebook exceeded my expectations. “The passion for coffee at the UKBC is truly unbelievable. It has always fascinated me how baristas come up with the idea for their signature drink. They must know their coffee extremely well to be able to create it. Watching the baristas using various brewing methods to enhance distinctive flavour notes of their competition blend was incredible and very inspiring.” And finally, what did stage presenter and managing director of Sanremo UK Andrew Tucker have to say? Andrew says: “There are definitely some distinctly positive and distinctly negative aspects to the Superheat concept. However you look at it, it is a very special part of the industry to be involved with. “You can’t help but to get a real buzz from some of the performances. The level of attention to detail and getting under the skin of speciality coffee always inspires me and gets me excited. The level of competition gets higher and along with it, the judging. The UKBC really is the sharp end of the industry.” More information: Sanremo UK +44 (0)1364 644445 www.sanremouk.com

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All barista roads lead to Rimini Representatives from the coffee industry around the globe are set to gather in Rimini, Italy in June for World of Coffee, Rimini 2014. Hisako Yoshikawa of Ogawa Coffee was the winner of the World Latte Art competition at World of Coffee Nice 2013

World of Coffee was held last year in Nice

World of Coffee is the premium coffee event in Europe for quality coffee from bean-to-cup and will feature innovative products and services. The event is also going to be the stage for the flagship competition for baristas – The World Barista Championship – and will take place on June 10-12 at the Rimini Trade Fair Centre. The event is organised by the Speciality Coffee Association of Europe (SCAE) and is expected to attract around 5,000 trade visitors expected, while over 200 brands will be showcased.

The exhibition The exhibition will showcase every aspect of coffee production including coffee-producing nations, new technology, the latest trends, the most current models of consumption and products from around the world, with demonstration areas where the best in specialty coffee and confectionery, fine cuisine, gelato and baking will be brought together for the first time in Rimini.

The competitions Competitors from across the globe will compete on this world stage for the crown in three world coffee championships that include the flagship World Barista Championship as well as the World Brewers Cup and the World Coffee Roasting Championship.

Education & Training Education, training, skill building and certification are core objectives of the SCAE and the SCAE Coffee Diploma System that brings all of its education courses together into a modular system where coffee enthusiasts can pick and choose courses to match their professional/personal requirements. SCAE brings its prestigious Coffee Diploma System to World of Coffee every year so individuals can, at the show, improve their coffee skills and knowledge, or even get the certification for what they already know through the Coffee Diploma System. On the social side, a packed calendar of parallel events will round out the evenings during World of Coffee 2014, taking the fair out of the expo centre through initiatives, events, shows and contests that will bring the Rimini area to life and help turn it into the world’s new coffee capital. More information: Speciality Coffee Association of Europe +44 (0)1245 426060 www.worldofcoffee-rimini.com

From Olympic bronze to barista shift Jessica Lutz scored a key goal for the Swiss women’s ice hockey team at the 2014 Sochi Olympics to win a bronze medal. Now she’s back to work at the Coffee Bar in Washington D.C.

Barista by day, Olympic medalist by night

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A dual U.S. and Swiss citizen, Jessica left part-time work at the Coffee Bar in October to train and then play for the Swiss women’s ice hockey team in Sochi. The 24-year-old delivered one of the biggest goals in Swiss ice hockey history in the bronze medal game, the go-ahead tally that capped a two-goal, third-period comeback and earned the Swiss their first hockey medal since 1948.

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And now for something completely different… The 1st Annual Hot Chocolate Festival has launched in the UK.

Kokoa Collection has launched the UK’s 1st Annual Hot Chocolate Festival

Over the past year cafés have been creating their own hot chocolate recipes that they will showcase to customers during the 1st Annual Hot Chocolate Festival taking place March 24 - April 6 across the UK. The Festival encompasses everything from the indulgent to the inspired: think Ecuador 70% chocolate infused with chilli rooibos tea and cherry; think a trio of chocolates presented with spheres of flavours that burst in your mouth. The Festival is championing ‘real’ hot chocolate as the best hot chocolate is made with only pure, cocoa-rich melted chocolate. And that’s just the kind prepared by the festival promoters, Kokoa Collection. In case you’re worried that the UK Hot Chocolate Festival takes place over Lent, two Popes have actually ruled that hot

chocolate is allowed ! The first being Pope Gregory XIII and then in 1662, Pope Alexander VII declared “Liquidum non frangit jejunum” [Liquids (so including hot chocolate) do not break the fast.] The Hot Chocolate Festival raising funds for the Hands of Hope charity in Haiti, with a 10p donation from every cup of Haiti 75% cocoa sold during the festival. Customers will have the chance to win a hamper of hot chocolate by ‘sharing the love’ using hashtag #UKHotChocFest for best judged photo shared on social media. Kokoa Collection +44 (0)208 8832660 www.kokoacollection.com

Starbucks staff Appy again The Starbucks App may have made life easier for the chain’s coffeeseeking customers, but letting people pay through it is likely cut into tips for baristas. Since customers weren’t paying with cash, they didn’t readily have the handful of change or $1 bill that normally went into the tip jar. The App, available in the App Store, made paying easy and tipping harder. Now the company has decided to change that by adding tips to its popular digital payment system. The improved App lets customers tip $0.50, $1, or $2. Adam Brotman, chief digital officer at Starbucks, says: “With more than 11% of transactions a week

now happening with a mobile device in our stores, and nearly 10 million customers currently using our mobile App, we’re thrilled to make the digital experience even easier and more rewarding for our customers and partners. “This update to the Starbucks App for iPhone is an important next step in digital innovation at Starbucks and one of the many ways we’ll expand and improve our digital experience in the months to come.”

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The technology of a good coffee In this latest column John Broad, training and development manager from British tea and coffee merchant Ringtons, looks at the technological advances in barista equipment which can help café owners serve the best quality coffee every time.

John Broad, training and development manager at Ringtons

John says that operators need to invest both in training and equipment

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Arguably the most important element of any café, restaurant or hotel is its customers, the majority of which are becoming far more discerning coffee drinkers. It is proven that customers will go out of their way or walk that bit further for a fantastic cup of coffee and won’t keep returning to a venue if it doesn’t serve consistently excellent coffee. Serving great coffee is 25% equipment, 25% the coffee and 50% the skill of the barista. We find that many of our customers such as independent cafés are owner-operated with one or two additional members of staff, meaning resource is limited. While other customers such as hotels and restaurants have much higher staffing levels, but with high turn over of seasonal or part-time staff. This means that investing time and money in training is not always the most viable or preferred option to ensure the consistency of coffee being served. Ringtons finds there is an increasing number of operators who are investing more when purchasing espresso equipment and taking advantage of the technology now available to make coffee production less labour intensive and ensure consistently excellent coffee is served. At Ringtons, we partner La Cimbali, one of the world’s leading espresso machine manufacturers, which is continuously bringing cutting edge equipment to market. More often than not Ringtons’ customers purchase on demand grinders to work in conjunction with traditional espresso equipment – rather than the traditional espresso grinder – ensuring 100% freshness, consistency of coffee dose and eliminating wastage. Cimbali has recently introduced the award-winning Perfect Grinding System (PGS) to the coffee industry. This is a

John says that operators are investing more in quality machines

solution where both traditional espresso machine and an on-demand grinder is linked via Bluetooth communication to continually monitor espresso extraction and automatically adjust grinds size and dose when necessary, without the need for operator involvement. PGS can also be fitted to some Cimbali bean-to-cup equipment. Turbo steam wands can also be fitted to espresso and bean-to-cup machines and they are ideal for milk foaming and heating without manual intervention as they give 100% consistency, in milk temperature and texture. It does take a little longer than manual wands to create the desired consistency but it takes away the chance of producing substandard milk which is ideal for new or less skilled members of staff. Cimbali’s smart boiler technology ensures that capacity and throughput is not affected during peak trading times. Energy saving boilers are also fitted to some coffee brewing equipment. Although technology can be a huge help to café owners, the most important factor when selecting espresso equipment should always be making sure the machine you select is appropriate to your coffee service requirements and the space available, so professional advice should always be sought– after all if you get it wrong it’s an expensive mistake to rectify. The best ways to make sure cafés are serving consistently excellent coffee is to invest in training and equipment, which is appropriate to their needs and of course to use top quality coffee to boot! More information: Ringtons Beverages +44 (0)800 0461444 www.ringtonsbeverages.co.uk

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10/12 June 2014 Rimini, Italy

EssentialWater Boilers & Filtration

HARD BOILED Investing in water treatment and high quality boilers is key for operators. Essential Café talks to a number of the leading players in this important market. Pentair Foodservice claims that the Everpure Claris ULTRA filter cartridges technology is the ultimate water purification technology for commercial food service. Tony Monks, Pentair’s marketing manager, says the new Claris ULTRA combines a new and patent pending water conditioning technology with the features and benefits of the standard Claris water filter cartridge concept Tony says: “The new Claris Ultra is a highly engineered water conditioning system using the synergetic effect of mineral adaptation and mineral stabilization in one compact package. “For specialty coffee, minerals in the water are necessary for a pleasant flavour and proper extraction of the coffee bean and grind. However, minerals in water can also lead to lime scale, which can cause serious problems for equipment in the food service industry. “ Tony continues: “Claris ULTRA conditioning technology helps to achieve best quality of drinks and ice, prevent for scale formation in food service machines and inhibit corrosion of materials; an unrivaled set of benefits all at a very attractive price. “The Claris Ultra system features DUOBLEND valve technology that provides consistent and precise adjustment off hardness resulting in the right balance of minerals in the water. In addition, Claris removes unwanted particles, taste and odour and delivers a balanced quality of water to food service equipment for a hassle free business and lower operation costs.” Tony points out that the quick change cartridge makes maintenance and replacement easier while the same size head for all Claris cartridges makes upgrading to a Claris Ultra and to larger filters hassle-free.

Pentair describes Everpure’s Claris ULTRA as the ultimate water purification technology

Katherine Barnicoat, senior marketing executive in 3M’s purification division, says water filtration solutions provide the means to reduce potential damage or wear to water-delivery equipment and help to uphold standards for controlled water quality.

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Katherine says: “The solutions we provide depend greatly on the type of application. For post-mix filtration, we sell high-capacity membrane carbon cartridges, which provide advanced filtration with chlorine taste and odour removal for maximised beverage quality while protecting the dispensing system. For ice-making machines we add in polyphosphate to help combat scale build up, and have special cartridges where we remove the carbon component to help address the formation of biofilms on chiller plates.”

For hot beverage applications, Katherine says that 3M can provide similar polyphosphate solutions or ion exchange based solutions for high hardness areas. For ultimate water treatment, Katherine says the company’s reverse osmosis systems offer the best quality of water treatment.   The recent UK-wide flooding, Katherine says, has had an environmental factor which will likely have impacted the water supplied through our taps as water sources may have been switched or changed. Additionally, although the construction industry has suffered recently, there is still pressure on the housing market to build more homes. This increased demand for more water puts greater pressure on the existing mains or requires access to alternative water sources. Katherine says: “Both of these, and other contributing trends, result in increasing strain on our water systems. Water treatment solutions can help provide a means to manage the water quality for coffee shops more effectively. I would say the most common misconceptions of water filtration in the coffee sector are: it’s expensive; it adds no value other than being a necessary evil to prevent machine breakdown; and one solution fits all.   “ Water filtration doesn’t always have to be expensive, but there is a cost for using it and a cost for not using it. Equipment dealers should consider if the cost for using is greater than not.” H2O Direct recently launched its SP range of boiler and vending filters. The high capacity filters help stop hard scale build up and also the age old problem of worries about health effects by adding sodium to water, that can be caused by the older specification Ion Exchange resin filters.

EssentialWater Boilers & Filtration

H2O Direct’s SP range of boiler and vending filters

Jim Redford, managing director of H2O Direct, says: “Our Watch SP Range of filters are designed specifically for hot drinks vending machines and water boilers, due to the on going concerns of using Ion Exchange resin to remove high levels of calcium from water, and its long term health effects including sodium high levels. “First signs of any problems with low PH in water can be a metallic taste or acidic (bitter) water, this low PH (below 6.5) has also been linked before to corrosion of copper pipes, but has yet to be proven.” Jim says that some companies rely on the fact that they “blend” or “bypass” some of the water to stop these problems, some with bypasses from 20% to 70% of the water. Jim says: “This bypass water is not treated by Ion Exchange resin they use, so therefore up to 70% of the water still has calcium in, therefore making it a totally worthless, expensive filter, that in a short period of time the machine will still cause scale build up. “With our filters there is no possibility that the new media we have inside can cause any problems with taste caused by the PH dropping and will not cause high sodium levels that have been linked with heart disease, as ours does not cause the PH to drop unlike normal Ion Exchange filters can do, or do they add sodium to the water, but ours will help stop hard scale build up and with our filter this is 100% of the water filtration through its media and carbon.” Aqua Cure recently launched its environmentally friendly eco3 model, which features a unique reusable housing and hygienic sealed cartridge. Richard Stephenson at Aqua Cure, says: “The thinking behind the design is to retain the hard plastic housing and only replace the internal filter element – reducing both cost and the operator’s carbon footprint. The carbon block itself is contained in a sealed foil sleeve in order to prevent contamination, a problem inherent in handling the exposed filter element during filter changes. The foil sleeve is an innovative solution that benefits both the environment and your bottom line. “The system is currently available with standard (bronze) and enhanced quality (silver) carbon blocks and both are available with a scale inhibitor option making the system ideal for use with coffee machines. The system also has a valved head to facilitate rapid, dry cartridge changes.” Richard says that no expense has been spared in the system’s development and it has been certified for both design and performance, the bronze cartridge by WRAS; the silver by NSF International. The eco3 also conforms to the Six Sigma Protocol, which requires strict standards for manufacturing precision. In addition to the eco3, Aqua Cure has increased its range of Everpure products to include Reverse Osmosis (RO) systems. Richard says: “The Everpure RO range

is designed to give customers more control over water quality specifically with catering applications in mind. Combined with the Everpure Claris and Claris ULTRA that Aqua Cure already stock, Aqua Cure can now offer a total water management solution for the catering market.” To complete its package, Aqua Cure has appointed an external service partner to install and service all types of filtration equipment. Richard says: “This means a big increase in the level of support Aqua Cure are able to offer – whether your business is in coffee machines, ice machines or steam ovens – a full range of scale protection/water management is on offer with full service support available nationally.” Glen Dimplex Professional Appliances (GDPA) says its Burco Auto-Fill range provides cafés with a continuous supply of hot water, automatically topping up from the mains when required, which it points, is great for busy locations with a high demand for hot beverages. The Burco Manual Fill Boilers, meanwhile, allow café operators to offer customers piping hot, freshly brewed delicious hot beverages with the added convenience of manoeuvrability when needed, making them perfect for establishments where space is a limitation. Diane Ho, commercial product manager at GDPA, says: “A first for Burco, select models in the new Auto-fill range come complete with a built-in internal water filtration system. Giving operators an almost continuous supply automatically topped up freshly boiled, filtered water, without the unwanted impurities. “Utilising an industry standard, easy to replace water filtration cartridge, the system, inhibits limescale build-up on crucial components, helping to enhance the life of the appliance, while removing contaminations to offer the customer their hot beverage with enhanced clarity and taste.” In addition, an innovative Eco-mode helps the operator save on energy costs by automatically putting the appliance to ‘sleep’ when not in use, such as a period of inactivity or outside of operational hours. In another development to the range and something which will be of great interest to chains and franchises, Burco has announced the ability to fully brand and personalise all appliances in the range. Diane says: “Developing a technique for adding a vibrant, personalised wrap to the range, the boilers provide chains with the opportunity to increase brand awareness or promote a specific offering throughout their establishments.” Rachel Smith, Lincat’s marketing manager, says: “Hot drinks and especially tea taste so much better if they are made from filtered water, which is free from contaminants. The easiest way to achieve that is to invest in an automatic fill water boiler with built-in filtration. “An automatic fill water boiler is also a simple and effective way to speed up service for customers in a rush, particularly

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Built-in water filtration is a flagship feature of Lincat’s FilterFlow range

when they all arrive together! Instead of having to fill and refill the kettle, you have all the hot water you need, literally on tap.” Built-in water filtration is the flagship feature of Lincat’s FilterFlow range of automatic-fill water boilers. There are seven FilterFlow models to choose from and each features on-board diagnostics with an LCD panel, which shows the operational status of the boiler and reminds users when to order a new filter and when exactly to change it. Rachel says: “The filter cartridge is as easy to change as a light bulb, with no need to disconnect the water supply or seek the help of a service engineer or plumber. “The range also includes push button models which are ideal for self-service, and compact wall mounted units which can be installed over a sink and are ideal where space is limited. All FilterFlow water boilers are highly energy efficient and cheaper to use than a kettle.” Stephen Charles, managing director at Vivreau, says it’s vital to implement the right equipment in order to provide the best quality beverages on your menu. Stephen says: “It would appear that the number one concern for all operators is how efficient the equipment they implement will be – can you use it to create a wide variety of drinks? Does it enable you to cope with fluctuating demand? Will it save you time, money and effort in the long run? When making an initial investment, the answer to all of these questions needs to be ‘yes’.” One such system is the Vivreau Vi Tap, which gives operators the ability to serve boiling hot water at the touch of a button. Stephen says: “It combats problems that other filtration and boiling equipment can harbour. For example, the installation of a boiler can work out to be ineffective in terms of cost, where day-to-day demand can restrict its use, whilst servicing is expensive and often a long-winded process. “The Vi Tap differs dramatically as it can be used as often as necessary and eradicates wastage. Unlike an unsightly boiler, it’s designed to be unimposing in its environment, where the advantage of its minimal footprint is only surpassed by its sleek, modern design. But most importantly, the Vi Tap from Vivreau can be used to serve perfectly pure and clean water thanks to the ingenuity of its filtration and self-sanitising features.”

Why water boilers are perfect partners for smaller espresso machines John McGinnell, sales manager of Fracino, which produces three water boilers, stresses that they are a ‘must have’ for operators using smaller espresso machines. John says: “Large 3 and 4 group machines running off 30 amp power supplies can comfortably run extra litres of water without losing power – so they don’t require an additional water boiler. “However, the water capacity for smaller espresso machines running off 13 amp power is limited so when serving high volumes of tea are required it’s important to have a separate water boiler working in tandem with them. You’ll see the major chains operating this way.” Fracino’s range comprises the Atlantis standard 6kw stainless steel water boiler, which can produce up to 108 litres of hot water an hour. Also made from stainless steel, the Atlantis mini 3kw boiler offers up to 30 litres of hot water an hour and is ideal for smaller counter areas seeking instant hot water at the pull of a lever. John adds: “Fracino’s Vesuvius stainless steel water and steam boiler produces 36-60 litres of water per hour and boasts a 16 litre boiler capacity. It features a specially designed hot water outlet to accommodate large tea pots and a steam tube which can be fitted with an automatic steam frother. “The trio of products underpin Fracino’s ‘one stop shop’ offering for all beverage making equipment.”

BRITA: Water filters are a must for operators Miles Dawson, BRITA Professional’s sales director, explains why a water filter is a must for operators and shares his advice on how to get the most out of filtration. Miles says: “We’re lucky in the UK because our tap water is safe to drink and prepare food with – but that doesn’t mean it’s always fit for purpose. For example, the large majority of the UK suffers from hard water conditions, so that’s thousands of out of home operators who can benefit from using a filter to improve their drinks offer and protect their catering equipment. “No matter where your business is based, water straight from the tap can have a negative impact on the taste, aroma and visual appearance of your hot drinks. The variables in water are also responsible for limescale, so using water filtration serves a dual purpose for an operator. We know how important filters are to the out of home market and we want to help by sharing our advice and years of expertise.”

More information: 3M +44 (0)845 6025237, www.3M.co.uk/filtration Aqua Cure +44 (0)1704 516916, www.aquacure.co.uk BRITA Professional +44 (0)844 7424940 www.brita.co.uk/professional Fracino +44 (0)121 328 5757, www.fracino.com Vivreau +44 (0)845 6749655, www.vivreau.co.uk

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Glen Dimplex Professional Appliances +44 (0)844 815 3742 www.gdpacatering.com H2O Direct +44 (0)1892 669628, www.h2odirect.co.uk Lincat +44 (0)1522 875500, www.lincat.co.uk Pentair Foodservice +44 (0)845 0039972 www.pentairfoodservice.eu

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EVERPURE

WHEN YOU NEED IT TO GO

YOU NEED IT TO BE GOOD PENTAIR – EVERPURE . SHURFLO is the largest water filtration, water treatment and beverage dispense equipment manufacturer to the global foodservice industry. Our dedication to providing you with effective, smart solutions is evident in all our products. Visit our website to discover more.

FILTRATION & PROCESSING SOLUTIONS

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A Clear Winner Darren Bradford, sales manager at Allpure Filters, says his company is well established as an independent and trustworthy water treatment filtration specialist. Allpure Filters improve the taste of drinks and protect equipment

Since 1976 Allpure Filters has remained a family run business offering European distribution of Omnipure (USA) water filters; as well as all the leading manufactured brands including 3M Cuno and Fairey Doulton. It has always been the focus to provide quality drinking filters to the market at cost effective prices whilst maintaining the reliability of the media used to clean the water and allow the machine to be protected and the drink supplied to the end user be the best. You will have read from other leading filtration suppliers that water is so important because it makes up 98% of the drink. With the improved taste and appearance offered by our filters from Omnipure and 3M (Cuno brand) water quality can be controlled to give machine protection and reduced down-time all via simple to operate easy change filter options. With water quality and contaminants entering the water table and supplies, the need for filtration is paramount and with Omnipure we can custom fill any one of our product ranges to offer the solution to remove unwanted elements and for hot drinks there is the strong importance to reduce and control the

hardness scale which can attack and prevent equipment from working efficiently. Controlling feed water supplies within your property to your equipment is a must, frequent filter exchanges are needed otherwise you are at risk of letting the equipment fail and be damaged, whilst the quality of the vending drink will determine the return of your clients. Our range is vast – as it includes competitively priced simple inline filters in various sizes to allow for application, space on site and ease of change as well as the more complex scale prevention filters for coffee shops and espresso installations such as the Omnipure Extra Large Format 10in and 15in cartridges, through to the 3M (Cuno) SGLP2 reverse osmosis system. If needed and you have a concern with removing all the temporary hardness/scale, we also have cartridges that can re-mineralise beneficial minerals back into the water. The comprehensive ranges we offer vary in size and design, offer ease of use, simple operation and guaranteed highest quality materials only offered by quality reliable brands names that you can trust. This ensures that your drinking water filtration whether it be for mains fed water coolers or hot vended drinks, satisfies or exceeds expectations and maximises the taste experience. Our best-selling Omnipure Q series offers compact fitting and easy filter change. Expansion of the original range is continually developing with the new ‘L’ series bayonet style, wide range of new ‘E’ retrofit cartridges to fit all Everpure heads, and the ‘ELF’ – Extra Large Format’ range – including our high volume special scale media treatment filter – for use with incup, espresso machines and water boilers. All systems are available with a variety of connections to suit most applications. Allpure Filters is pleased to supply other complimenting leading brands such as John Guest, Fairey Doulton, associated fittings and vending grade tubing. This, combined with our product knowledge, responsive and friendly service gives you unrivaled support for your business. More information: Allpure Filters +44 (0)1252 519955 www.allpurefilters.com

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PUT A STRONG COFFEE BRAND AT THE HEART OF YOUR OPERATIONâ&#x20AC;Ś Lewis & Baker has been developed to stand out from other coffees in the marketplace, with superior quality, comprehensive service and full brand support. Alongside the branded coffee experience, we offer a complete hot drink solution to every type and size of catering and hospitality organisation across the UK.

Call: 0207 559 1316

today for more information

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24/03/2014 12:03

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COLEMAN INSURANCE BROKERS – STRAIGHTFORWARD EXPERTISE Michael White, development and relationship executive at Coleman Insurance Brokers

Michael White, development and relationship executive at Coleman Insurance Brokers, explains the services his company can offer Essential Café readers. My name is Michael White and I was delighted to have the opportunity to meet many of you at the Essential Café Live! show recently. For those unable to attend, or who I missed, please allow me to introduce ourselves to you. Coleman Insurance Brokers is one of the largest and oldest independent insurance brokers in the UK, with our roots going back to 1903. From our offices in Poole, Exeter and Southampton we deal with all types of insurance throughout the UK for a broad range of business sectors to marine and private clients. Our approach is simple and proven. A very personal service supported by unique insurance market facilities, which has led to us having an exceptional level of client retention and customer satisfaction. We are fortunate to count a number of household names and quality brands to our long-standing clients. Our people are proud of the level of service they provide.

Coleman Financial Services Our sister company is a long established firm of highly qualified independent financial advisors that have extensive technical knowledge and many years practical experience. We believe in dealing with you fairly and in an honest straightforward way. We also believe that your needs are completely unique. So we base our professional advice upon a detailed understanding of your distinct requirements. We believe this gives you the best possible chance of achieving your financial and lifestyle goals. While we pride ourselves on our expertise, no-one can tell how the future will turn out. Your own personal circumstances will, inevitably, change over time. So we’re always keen to develop long-term relationships that allow us to adapt our advice as and when necessary.

present themselves and understanding and managing them is just as important. Our business is built on individuality and by doing things differently. Whatever type of establishment you own or manage, we are here to help by putting together a solution specific to your business needs. Coleman have many years experience in putting together insurance solutions for specific affinity groups, throughout the country, we become actively involved with the industries to gain a full understanding of their insurance needs and the managing of their risks. This also ensures that we are abreast of the changes modern society forces upon them. Managing your risks can prevent problems, which is far easier than trying to solve them. This will reduce losses and help keep insurance costs down. Our in-house claims management service goes far beyond this with a wealth of experience in managing a multitude of claims through the entire process on our clients’ behalf. A dedicated point of contact ensures that the client is continually kept up-to-date with the status of the claim. This article was written as an introduction to our business. In future issues, the intention is to provide information and advice on a range of insurance matters relevant to you. We welcome you to contact us for specific advice or for a no-obligation quote on any of your insurance requirements (except individual private car insurance, which has become a commodity product and is best dealt with by specialist motor insurers). More information: Coleman Insurance Brokers +44 (0)1202 647400 www.colemaninsurance.co.uk

Working Together

DISCLAIMER: Coleman Insurance Brokers: These views are based

We are delighted to be given the opportunity to work with Essential Café and this growing industry is one in which we are investing time and resource to develop and to provide correct insurance solutions for. Being in the hospitality industry you know that keeping customers satisfied and safe is essential. Your premises can be a high risk environment for both customers and employees and the products you supply can lead to risk. That is why having the correct insurance in place is so vital. If you are involved with outside catering, additional risks

on our understanding as Insurance Brokers and Risk Consultants.

They are not intended to be used to replace specific advice relating to individual situations. Whilst we endeavour to provide accurate and up to date information, we cannot guarantee this and you should not rely on the information contained in this article without seeking more detailed advice to suit your particular needs. Coleman Insurance Brokers is a trading style of E Coleman & Co Ltd, which is authorised and regulated by the Financial Conduct Authority (FCA) Coleman Financial Services Ltd is authorised and regulated by the Financial Conduct Authority (FCA)

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DARE TO BE DIFFERENT Elliot Wallis introduces Essential Café readers to his two business interests – Monkshood Coffee and Gyre & Gimble.

Elliot Wallis, the brainchild of Monkshood Coffee and Gyre & Gimble

Can you give us a brief history of the business. “Three years of traveling the globe and an extended stay in New Zealand and Australia opened my eyes to the quality and flavour in good coffee and after a tiring day scuba diving, a small sea front cafe served a ‘flat white’ to me – and everything changed! I know it all sounds very romantic, but the truth of the matter is I had zero understanding of the speciality coffee industry prior to 2006. So we started Monkshood Coffee in the autumn of 2009, after 12 months of preparations and training. It all came down to one question... Would the public go for a man with a van selling coffee in a field? Over four years later the answer would seem to be a resounding YES. However, I could not have done this alone.” Who works with you? “A business fundamental that was driven into me in my previous life was to get great staff on board. They are your number one asset and ultimately make your business a success. Only one member of our organisation came from the industry and that was Alex Redgate. He answered a call for help on our first major music festival event. Turns out we had similar ambitions and he would eventually become my business partner. Piers, Lacie, Amy and India have been plucked from other lines of work based on a spark I saw within them. My staff consistently do me proud and I am currently encouraging them to move into the industry on their own to make a name for themselves. Both Katt Weaver and Leonie Milner have recently done this and are having great success.” How is business currently? “Busy is and understatement! Monkshood Coffee has spent the last four seasons building a very hectic client and event base. It’s a bit of an inside joke that Easter signals the end of weekends off until Christmas! In Spring 2012, we were approached by the National Trust to take over the café concession inside an old chapel in the market town of Buckingham. After some lengthy research, both Alex and I decided the town (which had no high street chain coffee houses) would be a good place to start our new business, Gyre & Gimble. The church fell through but we took on a

vacant store on the high street and opened in December 2012. Although we have no chains in our town, we do have an existing group of other independent tea rooms, cafés and bistros. It was clear that we needed to offer something different to the public.” Describe how you create an impact and attract customers to your establishment above and beyond the food and drink offering? “Based on the complete customer experience rather than just selling drinks, Gyre & Gimble from its inception was always going to be different from other coffee shops. Drawing ideas from the current independent café scene combined with an element of quirkiness, fun and obsession with quality, we have created an environment for people to immerse themselves in. ‘Escapism through caffeination’, maybe, but seeing the expressions of happiness and intrigue on customers faces is very satisfying. Gyre & Gimble is taken from the Jabberwocky poem and a journey through our door is meant to take you down the sensory rabbit hole.” Tell us about some of your best sellers (food and drink). “We did not want to become associated with a particular brand or roaster, so we run coffee from anybody who roasts great stuff. Currently we have six micro-roasters on the shelf and three tea blenders. These include: James Gourmet, Workshop, Extract, Caravan for coffee and Postcard, Solaris for tea. They all sell very well both in the cup and off-theshelf. We believe each company brings a slightly different style to the table which shows how diverse and interesting our industry can be. For food, local cakes and bakes are always well received.” Do you have a very mixed customer base or a more targeted visitor profile? “It’s clear when you walk into our shop that it may not be for everybody. We certainly are not mainstream. But we do attract a wide range of customers from students right through to our oldest customer – the wonderful Liz who’s 96 years young and has donated various items to the shop including our most comfortable chair.”

The team behind Monkshood Coffee and Gyre & Gimble

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EssentialCounter Culture

Monkshood Coffee’s van is booked to attend many events in 2014

How do you see the UK coffee/cafe scene developing in the coming years in particular for independents with a strong identity like your business? “Our industry is as much under pressure from economic issues as any other. But as with any specialty food and drink business, the key to continued success is to keep striving for excellence in every part of your business. Many other independent cafés, roasters and figures within the industry are pushing this ethos forward. We aim to be as much a part of this as possible. Public awareness of sustainable and traceable ingredients is becoming more commonplace and education has become the key. This is what we can offer over the larger chain companies. Our industry can continue to push this message home which in turn will increase our market share.” If you could sum up the philosophy behind your business in one paragraph what would it be? “Our belief is to constantly deliver over and above the customers and clients expectations and to remain open to adaption in our approach. What seems to work this year may not next, so it’s important to be prepared to try new things. The mantra of ‘Fluidity’ has been the bedrock of both Monkshood Coffee and G&G giving rise to many exciting business opportunities and above all having fun with coffee.”

G&G continues to gain more popularity with its customers. We have a couple of new ideas/products being developed at the moment so watch this space…” What is most challenging and what is most rewarding about what you do? “I know it sounds corny but since starting out in this business I have always felt very privileged to make a living from something I enjoy and have a passion for. Many people dread the thought of going to work on a Monday morning and I didn’t want to do that any more, been there – done that. I like the fact that our industry is so progressive and supportive, I’ve met some truly inspirational people along the way. Everything has its day though, so although we all seem to be riding a wave of popularity that the coffee-shop scene has created, I am all too aware that however habitual coffee is; the wave can break. The constant challenge is to keep it fresh and interesting for the customers, changing it up and not becoming too complacent. All this aside, we make great tasting drinks for people whether it be in a shop or muddy field. A simple hand on the shoulder from a happy camper saying “that’s the best coffee I’ve had in ages” makes it all worth getting out of bed, or the sleeping bag, for.” More information: Monkshood Coffee +44 (0)1296 670721, www.monkshoodcoffee.com

Do you use social media platforms to communicate with your customers? “Twitter and Facebook have been very important to both businesses over the past four years, gaining new clients and making people aware of our latest movements and ideas. This is something that we will continue to explore and play with.” Do you get involved in local events and promotional opportunities? “After opening G&G, I took over the chairmanship of the local town traders association and Alex took the role of e-commerce manager. This group looks after the interests of the independent shop keepers and traders in Buckingham with the authorities. It’s a voluntary organisation which runs many local awareness events and promotions.” Do you have any big plans for the future? “2014 will hopefully be another big year for us. Our mobile event operation Monkshood Coffee has just increased in size and infrastructure to accommodate many new events and

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Sweets for my sweet Sarah Lynn is the founder of confectionery company Sweets in the City, which has entered the café market following success in high profile retailers, including Harvey Nichols. Sarah undertakes the challenge that is the Essential Café Q&A. What are you up to today? “Most of today has been taken up with two projects we are working on – a small range of exclusive Christmas 2014 lines for a well known retailer and some new Summer illustration and branding boards for our retail units within Harvey Nichols in Knightsbridge. It is a little depressing to be signing off on the Christmas lines already but if we don’t we will miss the buyer deadlines!”

Sarah Lynn, founder of Sweets in the City, says her product range offers operators an additional revenue generator.

How did the business begin? “The idea initially came to us in 2008 when my husband and I received a confectionery gift by post from some friends. The sweets were okay but the way the gift was prepared and packed was pretty awful and we knew the company had missed a trick. That prompted further research and we found nobody offered sweet gifts in a special and beautifully packaged way – from there Sweets in the City was born!” Why did you decide to target cafés/coffee shops? “As the business has grown we discovered an increasing demand and interest in the chocolate, fruit, nut and fudge products we sell in our gifts – with some potential customers suggesting we prepare them in smaller formats for impulse purchase as opposed to simply gifting. We therefore worked on a launch collection of pouches and cubes for cafés and coffee shops that would work for them as a delicious additional revenue generator.” Who works with you? “I work with a small professional and rapidly growing team. At the moment there are 10 of us based at the unit in Croydon, combined with an additional flexi bank of excellent packers we use at busy times.”

Sweets in the City’s retail units within Harvey Nichols in Knightsbridge

How does your personalisation service work? “Our personalisation service involves us working closely with customers to tailor our products perfectly for them. What this means in short is that based on our large treat range customers can choose unique sticker wording, logos, ribbon colour, sweet fills and tag requirements to create that all-important bespoke touch on their product. Minimum order quantities are required but are not necessarily huge and we operate a draw down set-up on printed ribbon and labels so that the customer does not have to take large amounts of stock at once and can have batches prepared freshly on demand.” Tell us about some of your most popular lines (food and drink) “Our Retro Heaven and Fizzy Pop Sweet Shakes are best sellers, as they seem to appeal to all ages and our Jars of Joy are extremely popular too. Of the new coffee shop collection, our sugar free sweeties pouch, yoghurt fruit raisins and milk chocolate covered banana slice treats seem to be proving favourites.” Do you have a favourite café? “I love The Kitchen & Pantry in Notting Hill for a lazy weekend coffee – and Kandana Café in Kensal Rise is also amazing for lunchtime sandwiches and coffee.” What’s the next big thing in the coffee house/café/ hospitality sector? “We obviously believe our treat pouches and giant natural lollipops are the next big thing! We are also working on a range of coffee flavoured lollipops with Espresso, Latte and Cappuccino options which will be delicious.” What is the single biggest advantage independent cafés have over chains? “Individuality – there is nothing better than seeing a surprise hot lunch option or new sandwich on the specials board daily, so much more interesting and appealing than what chains generally have to offer.” What is most challenging and most rewarding about what you do? “Day-to-day management tasks are the most challenging (and often dull), but seeing our products on the shelves makes it all worth it.” More information: Sweets in the City +44 (0)208 6884848 www.sweetsinthecity.co.uk

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NE W The GIGA X8 speedy professional coffee machine The NEW high-performance GIGA X8 Professional with its elegant finish comes with a unique speed function, allowing it to prepare perfect coffee in record time. The optimally extracted coffee is mixed with hot water inside the machine by means of an extra bypass, absolutely no flavour is lost during the process. The speed function and time-saving, intuitive operation along with a large water tank and coffee grounds container allowing for flexible and mobile use make the GIGA X8 Professional ideal for use in catering.

For further details on the NEW GIGA X8 and our range of professional and commercial machines contact: JURA Products Ltd, Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW. Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com

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PRODUCT NEWS

FOR THE LATEST INDUSTRY DEVELOPMENTS A taste of Cuba for the foodservice sector The Cuba Mountain Coffee Company has launched Alma de Cuba, its recently launched e-commerce gourmet coffee brand, into the foodservice sector. Phillip Oppenheim, Alma de Cuba’s managing director, says: “Through a carefully built partnership with the Cubans, Alma de Cuba is working towards supplying Cuba’s mountain coffee farmers, providing $4m in support to provide them with the tools they need to help re-establish Cuba’s coffee crop. “Alma de Cuba will obtain a steadily increasing supply of top quality Cuban coffee for sale globally. It will also develop micro-regional coffees to sell under the Alma de Cuba brand and as green beans to coffee roasters. Phillip says: “The launch of our consumer e-commerce platform last November has generated strong interest from the foodservice sector. Gourmet coffee is rapidly growing globally and Cuba has an appeal all of its own, so we have a product and strategy very much in tune with the times –

along with eye catching point of sale materials. Consumers are much more discerning when it comes to good quality coffee with provenance and it is imperative that foodservice can deliver on this.” The company, whose website www.almacuba.com is in English with multi-lingual landing pages, plans firstto-last-click websites in several other languages this year and its mainly online social-media based marketing strategy will also be extended into other key territories. More information: The Cuba Mountain Coffee Company www.almacuba.com

Longer shelf life and new look for James White Drinks Suffolk-based drinks manufacturer James White Drinks says it has reinvented its Manic Organic range of fruit and vegetable juices to give them a longer shelf life and a bright, contemporary look. Manic Organics are not made from concentrate and

with no flavourings, sweeteners or preservatives are packed in 25cl PET bottles and available in four different blends – Orange & Carrot, Pear & Ginger, Apple & Cherry and Pineapple & Lime. Lawrence Mallinson, managing director of James White Drinks, says: “The time is right for a modern contemporary organic range of drinks to take away. With the emphasis on great taste and good looks, the new Manic Organic range will re-engage the consumer with organic produce. “Organic food is sometimes marketed in too worthy a fashion. We think it should be fun, taste great and be reasonable value – as well as being ‘responsible’.” More information: James White Drinks +44 (0)1473 890111 www.jameswhite.co.uk

James White Drinks has reinvented it Manic organic range

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The pressure’s on

Cream Supplies under pressure

The new Luna Pressure Cooker, now available from Cream Supplies, is made from quality, 18/10 stainless steel with an aluminium core to the base and is compatible with all cooking surfaces, including induction. Jonathan Money, managing director of Cream Supplies, says: “Its lid is unique on two counts – it can be placed on the pan in any position as it has no specific lock-in point and the easy-grip handle/lock can be used with one hand. An

interlock prevents it being opened until pressure has reduced to a safe level. “Also, the biggest of the three sizes, at 23 litres capacity, is the largest pressure cooker available in the UK although 15 litre and 10 litre models are also available.” Jonathan says the cookers have two pressure levels – fast cooking at 10psi and superfast cooking at 15psi. The three cooking settings enable anything from delicate vegetables and fish to tough cuts and stews to be cooked to perfection. More information: Cream Supplies +44 (0)845 2263024 www.creamsupplies.co.uk

Lotus Bakeries launch Biscoff brand Lotus Bakeries has announced the launch of a new pack design for its individually wrapped ‘Original Caramelised Biscuit’, along with the introduction of the ‘Biscoff’ brand name for the first time in the UK. Frances Booth, category marketing manager at Lotus Bakeries, says the simple, yet impactful style will give outlets a more contemporary looking biscuit to serve with a range of hot beverages and is likely to gain greater brand recognition from consumers as they look for an outlet in which to enjoy their special ‘coffee moment’. Frances says: “Biscoff is literally just a fusion of Biscuits for Coffee and is a brand name that we utilise in other international markets with great success. “By using the shorter, snappier name it is hoped that it will aid overall brand recall from our ever-expanding and loyal customer base. We have literally thousands of consumers

who will choose one coffee shop or hotel over another, purely because it offers a complimentary Lotus Biscoff. This highlights the significant loyalty that a biscuit costing a matter of pence can bring to a business’s sales and marketing.” More information: Lotus Bakeries +44 (0)800 834050 www.lotusbiscuitstrade.co.uk

Lincat introduces range of ductless air recirculation units Lincat’s refresh keeps the air in kitchen clean

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Lincat has launched Refresh, a new range of ductless air recirculation units, which were developed in conjunction with sister company Britannia Kitchen Ventilation. Rachel Smith, Lincat’s marketing manager, says these self-contained, free standing kitchen air recirculation units are designed to be used where ducting to the outside is impractical. They work by extracting the cooking fumes from directly above the equipment, filtering that contaminated air through an advanced four-stage filtration process before recirculating clean air back into the kitchen.

Rachel says: “There are many occasions where venting to the outside is either difficult or impossible. “Take concession areas within airports or train stations for example, or listed buildings in conservation areas. Our new Refresh units are designed to enable you to operate where you might not have been able to before, or to expand your existing output, with a minimum of disruption or additional investment.” There are three Refresh units in the range – the Refresh Mini, Midi and Maxi. They can accommodate either single or multiple items of equipment up to 500mm, 1,000mm and 1,500mm wide respectively. The Refresh units also benefit from a variable speed controller. This allows the fan to operate at the most appropriate level to deal with the cooking fumes, while maximising the lifespan of the fan and filters. More information: Lincat +44 (0)1522 875500 www.lincat.co.uk

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Erlenbacher’s three new Cream Triangles Slices flavours Erlenbacher has launched three new flavours in its Cream Triangle Slices range. The company says the Cream Triangle Slices provide a good alternative to fresh cream gateaux and can be arranged on the counter as individual slices or as whole cakes. The Cream Triangle Slices are served pre-cut for convenience, in both traditional and innovative flavours. With fluffy cream nestled between two layers of light sponge, each slice provides a varied taste and texture. While the classic cake continues to prove itself as ever a popular option, erlenbacher says its Cream Triangle Slices demonstrate an innovative option that would be sure to draw the attention of genuine cake enthusiasts. The cakes are offered ready to serve, pre-cut into 12 portions that can be removed as individual slices. As is the case with the erlenbacher range, none of the triangle cakes contain artificial flavours, artificial colours or added hydrogenated fats and oils or preservatives. More information: Erlenbacher +44 (0)207 4203574, www.erlenbacher.co.uk

Erlenbacher’s three flavours in its Cream Triangle Slices – Mandarin Cream Cheese, Raspberry Cream Cheese and Strawberry Buttermilk

Vegware create world’s first compostable 6oz cup and lid combo Vegware says it has created the world’s first and only compostable 6oz cup and lid combo to meet the global trend for smaller coffees like the flat white and long black. Joe Frankel Vegware’s founder, says: “We’ve created the 6oz cup and lid because we can see the demand coming. Coffees are getting smaller and more intense, with baristas inspired by stronger continental coffees and the antipodean love for the flat white. As ever, other packaging companies will follow suit once they see the demand, but we see it as our role to lead the market.” Vegware’s sip-through lid is made of high heat cornstarch – the same low carbon bioplastic used to line the cups, but strengthened for hot use up to 85°C.

The white 6oz cups are made from sustainably sourced board, printed with food-safe ink and are odourless and taste-free. Lined with cornstarch, not plastic, the cups are completely compostable and designed to be recycled with food waste. Joe says: “We invested in the tooling for a 6oz lid for exactly the reason that the product needs to look in proportion. Our 6oz cups are a sweet shape – tapered, not dumpy – and we have invested a considerable sum in making a lid to compliment them.” Vegware’s 6oz cups and lids are available to buy online in packs of 50 or cases of 1,000. More information: Vegware +44 (0)845 6430406 www.vegware.com

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Five new display items from Planglow

Planglow’s new display items are just the ticket for improved presentation

Planglow has added five new display items to its 400+ product range offering new presentation options both in and around the chiller: Deli Tickets and Shelf Edge Cards in Both Gastro and Natural Collection’s, plus wipe clean Deli Ticket Protectors! The new Natural products join Planglow’s best-selling Natural Collection, which adds a rustic natural look to salad bars, deli counters and shelf edges; the new chalk on slate framed ticketing items from Planglow’s popular Gastro Collection, bring a more premium, gourmet feel. Both Deli Ticket designs come in a 10-per-sheet format with 1,000 tickets per pack; the Gastro and Natural Shelf Edge Cards come in a 14-per-sheet perforated format with

1,400 tickets to a pack. All four products can be overprinted with a logo, price and product description – as well as any other information the food provider would like to include – using a laser or inkjet printer and Planglow’s LabelLogic software. Rachael Sawtell, Planglow’s marketing director, says: “Our Natural Collection is our original and best seller while Gastro, which launched just a year ago, is already looking to be as popular. We’ve had a lot of enquiries regarding ticketing that would fit with both ranges so we’re really pleased to be able to help our customers with their requests. “The new Deli Ticket Protectors work with both of the new designs, as well as our existing Plain Deli Tickets. They are extremely simple and speedy to use providing a barrier against wayward drips, splodges and spills. We look forward to seeing all five new products go from our shelves to our customers supporting them in extending the reach of their brand.” More information: Planglow +44 (0)117 3178600 www.planglow.com

LiV it up Word on the street is that this new collection is bang on trend

Steelite International has launched a new collection called LiV as part of its Performance range, which it says is ideal for street food presentation. The LiV collection is edgy, fun, casual and creative, suitable for the current street food trend in the eating out sector. The range consists of bowls, cups, saucers, mugs, tea and coffee pots, jugs and sugar bowls. For the first time, Steelite International has produced a complete range of stackable and interchangeable cups, mugs and bowls, all in various sizes. Heather Lovatt, marketing director at Steelite International, says: “The casual but creative styling of LiV encourages a streetwise approach to food presentation, while being easy to use

in busy environments where space is tight. “As a business, we are continually ensuring the tableware we design is applicable to trends in the eating out sector and the LiV range is no exception.” Manufactured at Steelite International’s factory in Stoke-onTrent, the LiV range is covered by a lifetime edge chip warranty. More information: Steelite International +44 (0)1782 821000 www.steelite.com

UCC Coffee launches new Lyon hot chocolate UCC Coffee UK & Ireland has launched two new varieties of Lyons hot chocolate, which is available in either Classic or Fairtrade Dark flavour. The two new products add to Lyons’ out of home coffee range, which includes smooth and silky Italian Espresso and intense Café Mocha. Elaine Higginson, managing director of United Coffee UK & Ireland, says: “Last year, hot chocolate was added to the Office for National Statistics’ Basket of Goods and Services, which shows that the drink has become mainstream rather than an occasional treat.

Essential Café

“Operators need to take advantage of this growing demand by creating an extensive hot drinks menu, which includes a premium-tasting hot chocolate - our new Lyons hot chocolate fills that gap.” Elaine adds: “Our Classic hot chocolate with its rich taste, is versatile as it can be served on its own or in a mocha or a luxurious finish on a cappuccino. The Fairtrade Dark variety, apart from its delicious taste, ticks all of the boxes when it comes to provenance and sustainability.” More information: UCC Coffee UK & Ireland +44 (0)1908 275520, www.unitedcoffeeuk.com

Essential Contacts

Essential Café

Contact Directory All weather Furniture

BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES (cont)

Hallrose Contract Furniture Ltd

WMF United Kingdom Limited

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com

31 Riverside Way, Uxbridge, Middlesex, UB8 2YF T: +44 (0)1895 816100 email: sales@wmf.uk.com web: www.wmf.uk.com

Fracino

ancillaries

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

UCD (United Coffee Distributors Ltd)

Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Jura Products Ltd

Vivary Mill, Vivary Way, Colne, Lancashire, BB8 9NW T: +44 (0)1282 868266 F: +44 (0)1282 863411 email: sakes@uk.jura.com web: www.jurauk.com

Association

British Coffee Association

PO Box 5, Chipping Norton D.O, OX7 5UD T: +44 (0)1608 644995 F: +44 (0)1608 644996 email: info@britishcoffeeassociation.org web: www.britishcoffeeassociation.org

Branded tea

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Beverage Standards Association

PO BOX 6244, Reading, RG19 9HR T: +44 (0)1364 645761 email: info@beveragestandardsassociation.co.uk web: www.beveragestandardsassociation.co.uk BARISTA TOOLS & ACCESSORIES

Espresso Products

Unit 23, Bellevue Enterprise CentreIvy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 330542 F: +44 (0)1252 334708 email: info@espresso-products.co.uk web: www.espresso-products.co.uk BEAN-TO-CUP FULLY AUTOMATIC COFFEE MACHINES

Bean Coffee London

43 Leicester Road, London EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Glen Dimplex Professional Appliances

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk

Branding

Strada Cafe Barriers

38 Norton Street, Jewellery Quarter, Hockley, Birmingham, B18 5RE T: +44 (0)121 5154565 web: www.stradacafebarriers.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk Branded Advertising Signs

Tullford Point of Sale Ltd 37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

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Essential Contacts Buy or sell a business

Coffee Bags

Hilton Smythe

The Bag Broker UK

Evans Business Centre, Manchester Road Bolton, BL3 2NZ T: +44 (0)845 519 8809 F: +44 (0)1204 547011 email: enquiries@hiltonsmythe.com web: www.hiltonsmythe.com BRANDED DISPOSABLE CUPS

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk cordials

Scyphus Ltd

Belvoir Fruit Farms Ltd

Unit 1, 5 Meadow Lane, Little Houghton, Northampton, NN7 1AH T: +44 (0)844 5785000 F: +44 (0)844 578 8080 web: www.scyphus.co.uk

Belvoir, Grantham, Lincolnshire, NG32 1PB T: +44 (0)1476 870286 email: info@belvoirfruitfarms.co.uk web: www.belvoirfruitfarms.co.uk Drinking Chocolate

Chairs, Stools and sofas

Euro Food Brands

Hallrose Contract Furniture Ltd

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com Chinaware

Display equipment

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Pentagram Shopfitting

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk EPOS systems

Cash Control JustTouch

coffee and service

193 Findon Road, Worthing, West Sussex, BN14 0EP T: +44 (0)845 6025260 email: sales@justtouch.co.uk web: www.justtouch.co.uk

Bean Coffee London

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

Caffe Vinci

13 Newcomen Road, Skipper’s Lane Industrial Estate, Middlesbrough, TS6 6PS T: +44 (0)1642 455145 email: info@caffevinci.co.uk web: www.caffevinci.com

ETHICAL AND SUSTAINABLE BEVERAGES

AIEE

Pukka Herbs

Association of Independent Espresso Engineers web: aiee.org.uk

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email:food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Tata Global Beverages

325 Oldfield Lane North, Greenford, Middlesex, London, UB6 0AZ T: +44 (0)845 6066328 email: enquiry@tetleyforcaterers.co.uk web: www.tetleyforcaterers.co.uk

Xpress Coffee

17 & 20 The Granary Lodge Farm Business Centre Milton Keynes, MK19 7ES T: +44 (0)871 2081717 F: +44 (0)871 2081616 email: info@sales@xpresscc.co.uk

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Equipment

3M United Kingdom Plc

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 email: purification.uk@3m.com web: www.3M.co.uk/filtration

Essential Contacts NATIONAL SERVICING AND SPARE PARTS

Equipment (Cont)

GVS Assist

BRITA Professional

T: +44 (0)845 5040480 F: +44 (0)845 5040488 email: sales@gvs.co.uk web: www.gvs.co.uk

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

Organic tea

FFS Brands Ltd

Pukka Herbs

Unit 1, Headley Park 9, Headley Road, East Woodley, Reading, Berkshire, RGS 4SQ T: +44 (0)118 9441100 F: +44 (0)118 9441080 email: sales@ffsbrands.co.uk web: www.ffsbrands.co.uk

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

FINGER FOOD PRESENTATION

Packaging

Belix

Food Packaging Resource, 118 Hellesdon Park IndustrialEstate, Hellesdon Park Road, Norwich NR6 5DR T: +44 (0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk FRESH SOUP

Detpak Europe B.V.

Regional Head Office: ECI 5, 6041 MA Roermond, Netherlands T: +31 (0)475 316164 F: +31 (0)475 316349 email: eurosales@detpak.com web: www.detpak.com

Polypouch UK

1 Station Approach, Watford, Herts, WD18 7FR T: +44 (0)203 4753456 email: sales@polypouch.co.uk web: www.polypouch.co.uk

Tideford Organics Food Ltd

5, The Alpha Centre, Babbage Road, Totnes Devon, TQ9 5JA T: +44 (0)1803 840555 email: info@tidefordorganics.com web: www.tidefordorganics.com Furniture

Hallrose Contract Furniture Ltd

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com HIGH SPEED GRILL

Electrolux

T: +44 (0)844 3753444 web: www.electrolux-professional.co.uk

International Paper Foodservice Europe Ltd Units 10 & 11 Navigation Park Road One Winsford Industrial Estate, Winsford Cheshire, CW7 3RL T: +44 (0)1606 552537 email: mike.gardner1@ipaper.com web: www.ipfoodservice.co.uk

Kavis

Unit 14 Pop-In Business Centre, South Way, Wembley, Middlesex, HA9 0HB T: +44 (0)844 8080123 F: +44 (0)844 8080124 email: info@kavis.com

Maxabel International

Iced Teas

Bennett Opie Ltd

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com web: www.b-opie.com

4 Windlemere House, Westwood Road, Windlesham, Surrey, GU20 6NB T: +44 (0)1344 876588 F: +44 (0)1344 876599 email: sales@maxabel.co.uk web: www.maxabel.co.uk

Planglow

Labelling

Planglow

The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com Logo China

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

The Quorum, Bond Street South, Bristol, BS1 3AE T: +44 (0)117 3178600 F: +44 (0)117 3178639 email: contactus@planglow.com web: www.planglow.com

The Bag Broker UK

Floor 5, The Amphenol Business Complex, Thanet Way, Whitstable, CT5 3SB T: 033 0323 0163 F: 033 0323 0164 email: bags@thebagbroker.co.uk web: www.thebagbroker.co.uk

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Essential Contacts Packaging Distributor

Shopfitting

Café Connections Ltd

Pentagram Shopfitting

1E Uniongate, The Ridgeway, Iver, Bucks SL0 9JQ T: +44 (0)845 1232994 F: +44 (0)845 1232996 email: info@cafeconnections.co.uk web: www.cafeconnections.co.uk

Point of Sale Display

T: +44 (0)800 6889550 email: sales@pentagramshopfitting.co.uk website: www.pentagramshopfitting.co.uk

Syrups

Bennett Opie Ltd

Tullford Point of Sale Ltd

Chalkwell Road, Sittingbourne, Kent T: +44 (0)1795 476154 email: sales@b-opie.com website: www.b-opie.com

37 Europa Way, Martineau Lane, Norwich, NR12EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

Euro Food Brands

1 Kimbell Mews, Humfrey Lane, Boughton, Northampton, NN2 8XB T: +44 (0)1604 821234 F: +44 (0)1604 844165 email: food.service@eurofoodbrands.co.uk website: www.eurofoodbrands.co.uk

Prevention and maintenance

3M United Kingdom Plc

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 email: purification.uk@3m.com web: www.3M.co.uk/filtration

Malmesbury Syrups

Park Farm, The Green, Oaksey, Malmesbury, Wiltshire, SN16 9SD T: +44 (0)1666 577379 email: sales@malmesburysyrups.co.uk web: www.malmesburysyrups.co.uk

BRITA Professional

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

UCD (United Coffee Distributors Limited)

Refurbishment and Re-upholstery

Unit 1, Sheerland Farm, Swan Lane, Pluckley, Kent, TN27 0PN T: +44 (0)1233 840296 F: +44 (0)1233 840113 email:sales@ucd.uk.com web: www.theancillariesstore.co.uk

Hallrose Contract Furniture Ltd

Unit 5, Eldon way, Hockley Trading Estate Hockley, Essex, SS5 4AD T: +44 (0)1702 562017 email: sales@hallrose.com web: www.hallrose.com

Table Tents and Menu Cards

Tullford Point of Sale Ltd

SANDWICH, SALAD AND BAKERY PACKAGING

37 Europa Way, Martineau Lane, Norwich, NR1 2EN T: +44 (0)1603 629649 F: +44 (0)1603 630186 email: adrian@tullford.co.uk web: www.tullford.co.uk

Hotform

Food Packaging Resource, 118 Hellesdon Park Industrial Estate, Hellesdon Park Road, Norwich, NR6 5DR T: +(0)1603 486672 email: info@foodpackagingresource.co.uk web: www.foodpackagingresource.co.uk

Tableware

Service

Tableware Distribution Ltd

Unit 3 Blackwell Business Park, Blackwell Shipston on Stour, Warwickshire, CV36 4PE T: +44 (0)1608 682506 F: +44 (0)1608 681000 email: sales@tabledl.co.uk web: www.tabledl.co.uk

AIEE

Association of Independent Espresso Engineers web: aiee.org.uk

Espresso Products

Universal Espresso Care Unit 21, Bellevue Enterprise Centre, Ivy Road, Aldershot, Hampshire, GU12 4QW T: +44 (0)1252 758648 / +44 (0)7966 809448 F: +44 (0)1252 334708 email: uniescare@aol.com web: www.universalespressocare.co.uk

Tea

Pukka Herbs

Unit 8 Hawkfield Business Park Bristol, BS14 0BY +44 (0) 1179640944 email: sales@pukkaherbs.co.uk web: www.pukkaherbs.com

Xpress Service

T: +44 (0)845 8802393 F: +44 (0)871 2081616 email: service@xpresscc.co.uk

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Essential Contacts Aqua Cure Ltd

TRADITIONAL MACHINES

43 Leicester Road, London, EN5 5EW T: +44 (0)208 4417643 email: info@wearecoffee.co.uk web: www.wearecoffee.co.uk

Aqua Cure House, Hall Street, Southport, Merseyside, PR9 0SE T: +44 (0)1704 516916 F: +44 (0)1704 544916 email: sales@aquacure.co.uk web: www.aquacure.co.uk

Fracino

BRITA Professional

Bean Coffee London

18-22 Birch Road East, Birmingham, B6 7DB T: +44 (0)121 3285757 F: +44 (0)121 3273333 email: sales@fracino.com web: www.fracino.com www.fracino4u.com

BRITA Professional, BRITA House 9 Granville Way, Bicester, OX26 4JT T: +44 (0)844 7424942 email: clientservices@brita.co.uk web: www.brita.co.uk/professional.co.uk

Training

European WaterCare

Regal House, South Road, Harlow, Essex. CM20 2BL T: +44 (0)1279 780250 web: www.watercare.co.uk

London School of Coffee

2 Princeton Mews, London, KT2 6PT T: +44 (0)208 4397981 email: info@londonschoolofcoffee.com web: www.londonschoolofcoffee.com

Everpure

email: sales@everpure-europe.com web: www.everpure-europe.com

TV & ENTERTAINMENT

BSkyB (Sky Business)

H2O Direct

T: +44 (0)844 2410629 web: www.sky.com/business (click Retail)

Rauter House, 1 Sybron Way, Millbrook Ind. Est, Crowborough, East Sussex, TN6 3DZ T: +44 (0)1892 669628 F: +44 (0)1892 662410 email: info@h20direct.co.uk web: www.h20direct.co.uk

WATER BOILER

Glen Dimplex Professional Appliances

Stoney Lane, Prescot, Merseyside, L35 2XW T: +44 (0)844 8153742 email: sales@gdpa.co.uk web: www.gdpa.co.uk

WIFI

Widify

Fourth Floor, 30 - 31 Furnival Street, London, EC4A 1JQ T: +44 (0)2033 937190 email: jl@widify.com web: www.widify.com twitter: @widify facebook: www.facebook.com/widify

WATER FILTRATION

3M United Kingdom Plc

3M Centre, Cain Road, Bracknell, RG12 8HT T: +44 (0)845 6025237 email: purification.uk@3m.com web: www.3M.co.uk/filtration

UNIFORMS AND WORKWEAR

Kylemark Workwear

Allpure Filters Ltd

Newton Mill, 45 Green Street, Ayr, KA8 8BQ T: +44 (0)800 7560837 F: +44 (0)1292 618322 email: mail@kylemark.co.uk web: www.workwearandlogo.com

Unit 2 The Royston Centre, Lynchford Lane, Ash Vale, Hampshire, GU12 5PQ T: +44 (0)1252 519955 T: +44 (0)1252 519137 email: darren.bradford@allpurefilters.com web: www.allpurefilters.com

Abbeychart Ltd

Unit 1b, White Horse Business Park, Standford in the Vale, Faringdon, Oxon, SN7 8NY T: +44 (0)1367 711900 email: sales@abbeychart.co.uk web: www.abbeychart.co.uk

Features in April’s issue of Essential Café

Caffe Culture & Hotelympia Previews

Soft Drinks

Ice Cream

Furniture

For more information regarding any of the above features please contact: Editorial: Simon King - simon@essentialcafe.co.uk | +44 (0)7973 386724 Advertising: Ian Kitchener - ian@essentialcafe.co.uk | +44 (0)1634 673163

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Working for you every month... EssentialCafé MAGAZINE

A fresh approach to the industry

May 2013 issue

EssentialCafé MAGAZINE

A fresh approach to the industry

June 2013 issue

EssentialCafé MAGAZINE

A fresh approach to the industry

Essential Café Live! A NEW TRADE EXHIBITION

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July 2013 issue

SWEET PHENOMENON HITTING THE UK CAFE SCENE

INSIDE

from FrankeCoffee Systems. T it easyBEAN-TO-CUP to use: at the touch of a button you can produce a perfect coffee classic or PREVIEW: BAKE-OFF AVEX a delicious hot/cold milk foam beverage. Perfect milk foam in the desired consistency. MACHINES: PRODUCTS: A FULL PREVIEW A fullyAUTOMATIC automaticMACHINE coffee solution that appeals to FREE all of the senses. Upsell to OF THIS VENDING HASSLE SHOWCASE ROUND-UP TASTY TREATS new product offerings through mouthwatering visuals.

SWEET OFFERINGS: TEMPTING AND TASTY TREATS

DISPLAY CABINETS:

TEA:

THE BEST STORAGE AND PRESENTATION OPTIONS

IT’S TIME FOR TEA!

INSIDE

Inspiring interview about Australia’s best selling 100% natural sweetener created specifically for café’s and baristas

28/05/2013 16:42

fm.franke.com

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TRADITIONAL MACHINES AND GRINDERS: A MASSIVE MOUNTAIN OF MARVELOUS METAL

PACKAGING AND DISPOSABLES: FIRST-CLASS PRESENTATION PRODUCTS

SAVOURY SNACKS: SUPER SAVOURY SERVING SUGGESTIONS

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MAGAZINE

A fresh approach to the industry

September 2013 issue

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A fresh approach to the industry

October 2013 issue

EssentialCafé MAGAZINE

A fresh approach to the industry

Enhance Your Capabilities

November 2013 issue

WMF 8000S

The New Generation

Take Control Of Your Machine

FM800 FoamMaster

HIT NEW HEIGHTS IN FLAVOUR

WATER TREATMENT:

ESSENTIAL CAFÉ LIVE!:

GIVE YOUR H2O A HELPING HAND

TRADE SHOW LATEST

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A fresh approach to the industry

January 2014 issue

Heralding an exciting new era of coffee excellence

Telephone 01895 816100 or visit www.wmf.uk.com

The Art Of Excellent Coffeemaking AUTUMN LEAVES TAKING TIME FOR TOP QUALITY TEA

HOT CHOCOLATE SPECIAL

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RICH PICKINGS AVAILABLE IN THIS SECTOR

THE AUTOMATIC CHOICE FOR YOUR B2C NEEDS

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INSIDE

SUPERB SYRUPS:

INSIDE

“Your Partner in Foodservice Disposables”

25/09/2013 16:54

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MAGAZINE February 2014 issue

ETHICAL TRADING: SUSTAINABLE AND ENVIRONMENTALLY SOUND SOLUTIONS

SOUPER SUGGESTIONS:

DOWNLOAD THE ESSENTIAL CAFÉ APP ON ALL APPLE AND ANDROID DEVICES NOW!

CASE STUDY: EUPHORIUM BAKERY LIGHTS UP THE CITY

WARM UP YOUR TAKINGS THIS WINTER

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March 2014 issue

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A fresh approach to the industry

MAGAZINE March 2014 issue

Melitta XT6

TASTE THE DIFFERENCE WITH MONIN SYRUPS

full demo and information available at Essential Café Live! on Stands 51/52

Sheer coffee pleasure… For the most discerning customer

GIGA X7c

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GIGA X8

The GIGA range of bean-to-cup coffee machines are top of the range machines with two or three thermoblocks,

Tap into a hundred years of flavour experience and delight your customers with a rainbow of taste sensations courtesy of Monin Syrups

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INSIDE

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Tel: 01282 868266 Fax: 01282 863411 sales@uk.jura.com www.jurauk.com

full demo and information available at Essential Café Live! on Stands 57/58 THE LAB: COFFEE INDUSTRY MASTERCLASSES

UKBC: THE COMPETITION HEATS UP!

INDUSTRY DAY EXPERIENCES: INTERACTIVE FESTIVAL FEATURES

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A fresh approach to the industry

THe lab: Coffee industry masterclasses

UKBC: The Competition Heats Up!

MAGAZINE March 2014 issue

INDUSTRY DAY EXPERIENCES: Interactive festival features

Register online at www.londoncoffeefestival.com/reg for your COMPLIMENTARY industry place* Use code: ECAF45 *When booking for Thursday and Friday industry sessions only

PROUD TO HOST

EssentialForeword

The joy of great coffee enriches our lives everyday. The London Coffee Festival not only epitomises the exciting coffee journey the UK has experienced for the last decade, but is a bold statement that London is fast becoming one of the most advanced coffee cities on earth. With the proliferation of artisan coffee nationwide, the significant growth of new corporate backed chains, the premiumisation of the at-home segment and the expansion of premium vending, quality coffee has never been as accessible to the UK consumer. The marketplace will be shaped by those businesses who further increase consumer participation, engage more savvy consumers, delivering perfectly crafted coffee across a broader set of channels. With this in mind, we have designed a compelling industry programme to help you find out about the latest product innovation and industry developments. The London Coffee Festival’s unique event model has been designed to ensure that industry sessions provide an ideal platform for visitors to source new products and innovations whilst experiencing a vibrant mix of interactive coffee demonstrations, artisan food tastings, one-to-one tutorials and educational workshops. The Lab will host numerous free, relevant seminars and workshops that will provide industry visitors with latest market insight, innovative ideas and ready-to-implement training and vocational skills. The richness and breadth of coffee experiences offered at the festival, we hope, will stir your senses and enable to elevate coffee standards across London and beyond. On behalf of the Allegra team, we look forward to seeing you all at The London Coffee Festival 2014.

Ludovic Rossignol Head of Events & Festival Co-Founder

Editor in chief: Daniel Sait, dan@essentialcafe.co.uk editor: Contributing Simon King, editor: simon@essentialcafe.co.uk Simon King, simonkingmedia@live.co.uk Sales advertisEment Director:manager: Ian Kitchener, Ianian@essentialcafe.co.uk Kitchener, ian@essentialcafe.co.uk Publisher: David Kitchener, david@essentialcafe.co.uk Design: head ofKaren production: Alabaster, karen@theessentialgroup.eu Sam Broad, sam@theessentialgroup.eu head of production: Design: Benjamin SamBristow, Broad, sam@theessentialgroup.eu ben@theessentialgroup.eu administration: Accounts: accounts@theessentialgroup.eu Hannah Hand, hannah@theessentialgroup.eu Circulation: susan@theessentialgroup.eu Accounts: susan@theessentialgroup.eu Circulation: susan@theessentialgroup.eu

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Essential Trends

Industry Insight: Interview with Jeffrey Young Jeffrey Young, Founder and Managing Director of Allegra Strategies, is one of the most influential market analysts in the UK and European coffee chain sector. Jeffrey has worked within research and strategy consulting for the past 16 years, managing an extensive range of research projects within the retail, leisure and consumer lifestyle sectors. Key findings from Allegra’s recently launched Project Café 13 UK report show that in a recovering economy, the UK coffee shop market grew by 6.4% in turnover and 5.7% in outlets in the last year. It also showed that consumers are becoming more demanding in their choices - third wave/artisan coffee has profoundly helped to raise operator and consumer expectations about coffee and environment standards. Allegra predicts the future coffee shop marketplace will be shaped by further increasing consumer participation and more savvy consumers, with the desire for premium quality coffee anywhere and anytime, driving improved coffee offers across a broader set of channels. Consumers will become even more informed about the subtleties of coffee preparation and delivery from bean to cup, in particular origin, roast as well as the importance of milk foaming and water quality. Jeffrey explains: “The industry needs to be aware of the the increase in consumer expectations surrounding every aspect of the business. The reason The London Coffee Festival is so in tune with this is that it provides the larger industry the opportunity to discover some of the artisan and edgier ideas. Customers are gravitating towards more artisan concepts and quality coffee is important to them. Even the at home home coffee market is increasing in quality and this is a big wake-up call for the industry. “As a business you need to be able to display your coffee credentials, pubs are catching on to this and restaurants are heading in the right direction too. “The whole theme of coffee is very important - getting the

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setting and environment right. The London Coffee Festival has been designed as a lifestyle event, with art, music and passionate industry professionals in a vibrant atmosphere and it creates an environment you want to work and be in. To be successful in this industry you have to understand human behaviour - it’s about the coffee experience - great service, atmosphere, a human experience and interaction.” The significant growth of new, corporate backed chains such as Harris + Hoole (Tesco) signals a new era of competition, Jeffrey added: “Harris + Hoole is a game changer and is continuing to grow and expand without comprising the quality of its coffee. We will see them continue to open more stores at rapid rate and they have set an example for a successful business model to bring artisan coffee to the High Street. “Being a barista is now seen as an artisan skill and there are so many inspirational people working in the industry, whether it’s training to become a World Barista Champion or starting up a local artisan roastery, the industry is developing and standards are increasing. “We will see continued growth and the quality we demand and expect in our coffee shops will rise. Premiumisation of the at-home segment further increases the availability of specialty coffee. But we are still only a short way along the journey though - people still choose to drink instant coffee, but the future looks bright and the industry has many promising years to come.”

EssentialTrends

Key Success Factors and Challenges Location is the most important factor for individual outlet success, but delivery of consistently high quality coffee with strong customer service are also noted by industry leaders as critical success factors. High rents and property costs have remained an issue throughout the economic downturn and continue to be so as the economy recovers. Intensifying competition exacerbates operator pressure as increasing numbers of foodservice businesses outside of the market definition vie for consumer coffee spend, such as workplaces and casual restaurants. Retention of high quality, well trained staff has been a constant issue for the coffee shop industry. Non-specialists are specifically challenged in this area. Training and development of passionate staff is a key factor of success for the industry.

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Essential Preview

The London Coffee Festival 2014

The London Coffee Festival (the launch event of UK Coffee Week) will return to The Old Truman Brewery on April 3-6, 2014 and is expected to attract more than 250 exhibitors and 20,000 attendees. Many exciting additions have been made to the 2014 programme with the festival now running two dedicated industry days (April 3 & 4) as well as an engaging ‘Lab’ educational workshop programme. Featuring demonstrations from world-class baristas, interactive workshops, street food, coffee-based cocktails, live music, DJs, art exhibitions and much more – The London

Coffee Festival promises to be an unmissable event for anyone serious about coffee. Festival organiser, Ludovic Rossignol comments: “More than an obsession, coffee is becoming a lifestyle, not just in London but across the UK. The informal environment at The London Coffee Festival provides exhibitors with the opportunity to engage with our industry visitors in an interactive and memorable way. We look at the latest trends and implement event features that respond to the demand of the current marketplace. It is our vision to promote the diversity and excellence the UK coffee scene has to offer.”

New to market products launched at The London Coffee Festival KeepCup Brew is a beautiful new reusable on-the-go glass vessel. The new lid improves the seal and features limited edition cork. Made in the ancient cork oak forests of Portugal, the cork is light, antibacterial, biodegradable and insulates your hand from heat. Fully revised and updated, The London Coffee Guide 2014 is your essential companion to the capital’s coffee scene. Inside you’ll find the top 150 coffee shops, carts, and kiosks – reviewed and rated – plus helpful maps and an expanded coffee knowledge chapter with contributions from top industry experts.

ease to caterers and decadent deliciousness to customers. Try The Three Amigos trio of chilli chocolate drinking fudge in three degrees of heat - jalapeno, chipotle and Scotch bonnet. The new Victoria Arduino 388 Black Eagle includes both T3 and Gravimetric technologies, ensuring thermal stability throughout the extraction process and the perfect volume of espresso coffee in every cup. The combination of these technologies allows the professional barista to provide excellence and consistency for every espresso shot.

The new Sanremo Verona RS takes even bigger steps into temperature stability with warm water feeding the larger, insulated PID controlled stainless steel boilers. Among the many new features is a display above each group showing espresso shot time as well as real time group temperature. Europe’s largest luxury fudge producers Fudge Kitchen unveils yet another fudge first. Its drinking fudge range is now available in catering packs, delivering squeeze and stir

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EssentialPreview On a mission to revolutionise the way the coffee industry handles its coffee waste, Beanergi provides low-cost energy generated from used coffee grounds. The carbon-neutral energy source is a solid bio-fuel created from the coffee industry’s organic waste, a resource that can be redirected from landfill and used as a renewable energy source. Artisan hot chocolate from Jaz & Jul’s is made with organic and single origin drinking chocolate flakes. Three new flavours will delight the tastebuds using natural spices and fruit oils Cinnamon Rose, Masala Mojo and Raspberry Dream. New for 2014, Speciality Coffee Association of Europe is offering consumer annual membership subscription, which includes access to educational courses, information and resources, free speciality coffee samples for the first month, invitations to events and monthly e-newsletter. Arzum Electrical Appliances Ltd. will be showcasing its automatic Turkish coffee maker, Arzum Okka. With its ‘direct to cup’ feature the machine distributes foam evenly among cups and the slow cooking feature gives you the taste akin to traditional Turkish coffee brewed slowly on hot sand. Matcha, a ground green tea leaf powder famed for its health properties, is available for the first time ever in a ready to drink format with the arrival of Vivid, a new chilled drink. One carton of Vivid Matcha contains the equivalent number of antioxidants to ten cups of green tea. Available in three flavours – lime, ginger and honey; pear and rhubarb; and grape and elderflower made using a blend of matcha and fruit juices, containing all natural ingredients and no added sugar.

Brewers & Union LCF Lager has been brewed especially for the festival - a limited edition tipple on tap - full-bodied, silky smooth and malty with hints of green apple and honey on the palate. It pours clear and golden with a biscuit aroma and an herbal hop accent.

Company Launches Kahawa Origins brings the best of African coffees direct to your door, while supporting farmers. The African Coffee Club membership will help you discover freshly roasted coffees each month and 10% from each pack price goes to Maisha Poa ‘Good Life’ charity livelihood projects in coffeeproducing communities. Sea Island Coffee Company, purveyors of rare and exotic coffee, will be launching new brand The Decadent Decaf Coffee Company - taking a new approach to decaffeinated coffee by using high quality Swiss-water decaffeinated coffee. Julius Meinl will be launching its brand to the UK marketplace at The London Coffee Festival 2014. It will showcase its finest selections in Austrian coffee and introduce UK consumers and merchants to the unique flavours and artistry that is archetypal of the Viennese coffee house. Julius Meinl aim to make Viennese coffee widely accessible to the British public for the first time and bring characteristics such as premium taste, artistry and pleasure back to British coffee trading.

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Industry Day Experiences The Science of Espresso - ‘Deconstructed’ L’Accademia di Cimbali is back this year with its take on the ‘4th wave’ coffee movement, concentrating on four key areas: grinding, temperature, pressure, and milk deconstructing the science behind a great espresso.

with them a whole host of fun activities, including the M.I.L.K. Battle. Taking place on the industry days, baristas will go head-to-head to see who can create the most elaborate latte art and the winner will win the trip of a lifetime to a coffee country of origin.

The Kahlúa Coffee House The pop-up experience will feature Mexican inspired coffee cocktails such as the Kahlúa Espresso Martini, made using Nude Espresso’s East Espresso Blend and the Mocha (Kahlúa, Tequila, Cherry Coke, chocolate ice cream) as well as multisensory masterclasses. The Kahlúa Coffee House will also showcase a cold brew coffee cocktail, developed especially by The Liquorists and Nude. There will also be plenty of discussion about the inter-play between coffee and cocktails, such as the role of flavour matching, terroir, provenance, quality and heritage.

Brita - Tea & Coffee

La Marzocco ‘Made by Hand’ La Marzocco will be bringing elements of the Florence factory to the festival, where visitors can watch workers building machines, with Q&A sessions to discover more about the handmade story. The team welcome anyone who is interested in their machines to join in, ask the factory technicians questions or just watch.

Birchall Tea, a fifth generation family-owned tea company specialising in single estate and blended black teas from East Africa, will be joining Brita to showcase its range of specialty teas and the impact Brita filtered water has on tea. Brita will also be sampling a selection of uniquely different coffees throughout the festival so visitors can see and taste the difference that Brita filters can make to hot drinks.

Seda

Timings for Thursday & Friday 11:00 to 12:45 & 14.00 to 16.00: See/help factory technicians build a La Marzocco espresso machine. 12:45 to 13.00: Q&A session with factory workers and approved UK engineers.

The paper cup manufacturer has provided this year’s limited edition London Coffee Festival cups for use at some of London’s best independent coffee shops in the lead up and at the event itself. Want to find out how Seda’s innovations can help your business? The company is exhibiting its range of products designed to suit all types of coffee from a 4oz espresso to a 20oz latte, such as its patented double wall cup and a selection of lids both opaque and transparent as well as its Turn-N-Go reclosable lid.

UCC Coffee UK & Ireland

Make Decent Coffee Lounge

UCC Coffee will be hosting one-off masterclasses with Dr. Andrej Godina (PhD) and UCC’s Head of Coffee Gayan Munaweera who will be discussing, roasting and brewing UCC’s new Orang Utan coffee. Orang Utan single origin coffee was born from a mission to save the natural habitat of critically endangered Sumatran orangutans. Grown on sustainable plantations, which protect the local environment and the community’s income, the coffee is exclusive to UCC Coffee in the UK. Each session will take you on an intriguing journey through the Orang Utan project as well as how to roast, profile and brew this amazing coffee through espresso and filter methods.

Specialist baristas will be on hand in the Make Decent Coffee Lounge, showing visitors how to brew on different methods using the Aeropress, Chemex, V60 and French Press. Check out the pop up shop where you can buy all the tools you need to get making decent coffee straight away.

Cravendale M.I.L.K. Battle As the official milk sponsor of The London Coffee Festival, Cravendale will be setting up its very own Milk Bar bringing

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Essential Preview EssentialXxx Lindt

St Ali

Combining Lindt Excellence chocolate with coffee or tea is the best way to experience an amazing array of exquisite flavours, but for the best experience you need to choose the correct coffee and tea to complement your chosen chocolate. Join Lindt for exclusive pairing demonstrations where you will learn about and taste chocolate pairings. Lindt Master Chocolatier, Stefan Bruderer, will travel exclusively from Switzerland so don’t miss the unique opportunity to learn directly from the expert.

St Ali Head Chef Andrew Gale will craft a bespoke menu for the festival with a selection of dishes focusing on seasonal produce, bringing you a taste of how they do things over in Melbourne. Hailed locally and internationally as a benchmark in quality for both food and speciality coffee, St Ali will be bringing its unique brand of Melbournian hospitality to London. Try ‘The Daddy’ - Peter Gott’s wild boar Cumberland black pudding, scrambled eggs, English bacon and house made brown sauce.

Union World Coffee Tour Union is returning to The London Coffee Festival this year bringing a new dimension to its ‘Roastery on Tour’ feature with the addition of the ‘Union World Coffee Tour’. Visitors can enjoy an origin themed espresso and brew bar, showcasing Union Direct Trade Sourcing, with tastes from South America on Thursday and Pacific Asia on Friday. Jeremy Torz and business partner Steven Macatonia will also expertly demonstrate their craft roasting in a vintage San Francisco Roaster and visitors can take part in a proamateur flavour challenge. Craft Roasting Thursday & Friday at 11:00 / 13:30 / 15:30

Faema Faema will be looking at its glorious cycling heritage as sponsors of the Eddy Merckx team in the late 70’s and early 80’s with their vintage Faema E61 machine, the team from La Bottega Milanese (specialty continental espresso bar in Leeds) will be pumping shots of espresso for visitors to enjoy.

Ozone Coffee Roasters Join the Ozone Coffee Roasters wholesale team for a good coffee and a chat. Roasters, baristas, espresso technicians and trainers will be working on various coffee making apparatus, including the new Linea PB and the Mahlkoenig EK43 serving up its seasonal blends Two Trees and Clipper. Co-owners Lizzie and James Gurr will be offering expert advice for setting up your own specialty coffee shop or café and sharing tales of recent trips to Brazil and Kenya.

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Register onlineCafé at www.londoncoffeefestival.com/register using code ECAF45Sign up to the Essential Café twitter feed www.twitter.com/Essential_Cafe 8 Essential Essential Café 8

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Essential The Lab

The Lab The Lab will host numerous free, relevant seminars and workshops that will provide industry visitors with latest market insight, innovative ideas and ready-toimplement training and vocational skills. Working closely with the SCAE and other industry thought-leaders and inspirational coffee creatives the 2014 Lab programme will be the most exciting to date. For full lab synopsis please visit www.londoncoffeefetsival.com/thelab

The Lab Highlights - Thursday April 3 10:30 Key Messages from Project Café13 UK After 15 years of considerable growth, the coffee shop sector continues to be one of the most successful in the UK economy. Sharing the key messages from the definitive report on the UK coffee shop market, Anya Marco will provide an overview of the size of the market, market shares, growth and important future trends to be aware of.

11:00 SCAE UK: Roasting and Blending Workshop Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to expand and to change in colour, taste, smell, and density. This 30 minute workshop will uncover the mystery of blending green beans.

12:30 Controlling the Perfect Grind What is the perfect grind? Every coffee roaster will be able to give you the best recipe for your chosen blend whether for an espresso, filter coffee or any other. Development within ‘The Science of Espresso’ has enabled La Cimbali to create technology to control the grind in a measurable way, controlling the accuracy of gram throw, brew weight and brew time.

14:30 Why Mobile First Thinking is now Essential The emergence of the connected consumer enjoying a user experience across desktop, tablet and mobile devices has demanded that marketers start to think of mobile as not just an add-on but as essential to driving revenues. In this presentation digital specialists Obergine will explore the opportunities offered by mobile and tactics to take advantage of the rapidly growing mobile world.

15:00 Sustainable Sourcing Isn’t About Stickers A discussion on Has Bean’s journey through various buying practices and the search for a method that secures both their customers’ needs and those of the modern producer - expect opinions and honesty.

15:30 SCAE UK - Milk Chemistry We know milk tastes good, we know that when heated it is sweeter, but if heated too much it will burn and lose all that magic. This workshop uncovers and explains the scientific wonders of milk, a must for all would be baristas.

16:00 Coffee Refraction 101 by Matt Perger and Lachlan Ward A guide to using a coffee refractometer and V60 with Matt Perger; 2012 World Brewers Cup champion & double WBC finalist and Lachlan Ward the Australian Brewers’ Cup champion.

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EssentialThe Lab

The Lab Highlights - FRIDAY April 4 10:30 How to Stand Out on the High Street – What’s Your USP? With every coffee shop proclaiming coffee credentials and quality, how do you ensure your business delivers what consumers are looking for? With insight from 16,000 coffee shop visitors, Anya Marco, director of insight at Allegra Strategies will share exactly what consumers are looking for and how to make a difference on the High Street.

11:30 Importing/exporting – Simple? Not. The journey that the coffee bean takes from farm to roaster is not an easy one. DRWakefield do this by building and maintaining relationships with its partners, making sure requirements are understood and met - farm to roaster, effortlessly. This session will give visitors an insight into DRW’s world from A to Z, explaining logistical challenges it overcomes every single day.

13:00 SCAE UK Brewing Workshop In this 30 minute workshop you will be exposed to various brew methods and you will learn how and why it is important to measure your brew for strength of extraction and TDS (total dissolved solids) as well as how to control your brewing to respond to changing conditions to achieve the ‘Gold Cup’. Brew methods covered will be: bulk brewing, V60, Aeropress, Syphon, Kalita, Clever Dripper, French Press, Chemex. Each method requires a different approach to grind profile and filtering method.

14:30 SCAE - Water: Testing and Filtration The quality of your water has profound effects on flavour and can have catastrophic effects on your machinery. This workshop will look at the different impurities found in our water and how to achieve an optimal water quality for your café. Using some simple and economical testing kits this session will teach you how to check your own water quality and discuss the different types of filter options available.

16:00 SCAE Coffee Diploma System and the Benefits of Training The Speciality Coffee Association of Europe is the world’s leading professional organisation promoting excellence in quality coffee. Central to the SCAE’s purpose is to improve coffee standards through furthering knowledge and education, with this aim the Coffee Diploma System was created. During this session Julie Barwick, Education Co-ordinator at SCAE will present an overview of the Coffee Diploma System.

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EssentialSchedule

The True Artisan Café La Marzocco will invite more than 40 of the best coffee shops and roasteries in the UK to take over the pop-up coffee shop for a threehour slot, each serving signature drinks to visitors.

The True Artisan Café line-up Thursday 10.00 to 13.30 Bar One: UE Coffee Roasters Bar Two: Horsham Coffee Roaster Bar Three: Talkhouse Coffee Bar Four: London School of Coffee Thursday 13.30 to 17.00 Bar One: Steam Punk Coffee Bar Two: TAF Bar Three: Coffee Mania Bar Four: Butterworth & Son Friday 10.00 to 13.30 Bar One: Micro Roastery Bar Two: Workshop Coffee Co Bar Three: North Star Micro Roasters Bar Four: Gourmet Coffee Bar & Kitchen Friday 13.30 to 17.00 Bar One: Sacred Bar Two: Bolling Coffee Bar Three: Upshot Espresso Bar Four: Dear Green Coffee Roasters

Catalysing Coffees

UK Barista Championship 2014 The London Coffee Festival is hosting the UK Barista Championship (UKBC) alongside Latte Art, Coffee in Good Spirits, The Brewers Cup and Cupping competitions.

Competition Schedule

13.30: Sustainable Coffee Production - La Bastilla Coffee Estate, Nicaragua.

Latte Art Competition Thursday April 3 - Afternoon The Brewers Cup Friday April 4 - Morning

15:30: Café Femenino: Empowering female farmers using the production and sale of their own product as the vehicle to create social change - Priscilla Daniel, DRWakefield. Friday 10.30: Barcoding “patio lots” for quality and traceability Terruno Nayarita, Mexico.

Coffee in Good Spirits Friday April 4 - Afternoon

12.00: The importance of Processing in Coffee Quality Daterra Coffee Farm, Brazil.

UKBC Competition Saturday April 5: UKBC Semi Finals Sunday April 6: UKBC Finals

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Thursday 10.30: The Importance of Processing in Coffee Quality Daterra Coffee Farm, Brazil. 12.00: 100% Chemical Free Decaffeination - 100% flavour Swiss Water Decaffeinated Coffee Co.

Cup Tasting Competition Thursday April 3 - Morning

DRWakefield will be hosting a series of green coffee masterclasses in conjunction with some of its trade partners covering topics such as: sustainability, varietals and microlots, while roasters will share a corner to showcase their offering and serve a great brew.

13.30: Exploring Varietals - Santiago Barahona, DRWakefield. 15.00 & 18.00: 100% Chemical Free Decaffeination - 100% flavour - Swiss Water Decaffeinated Coffee Co.

EssentialCharity

Project Waterfall

Project Waterfall has one clear objective: improve access to clean water, good hygiene and proper sanitation for some of the poorest communities in the coffee growing regions of Africa. Since 2010, the project delivered by the Allegra Foundation along with charity partners WaterAid, has supplied safe water to over 8,000 people in the Mbulu District, a remote area that is home to one of the most vulnerable and marginalised groups in Tanzania.

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Almost 21,000 children under five in Tanzania die every year from diarrheal diseases caused as a direct result of unsafe water and poor sanitation. Only 54% of people have access to a source of clean water and on average women and children spend over two hours a day collecting water.

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Project Waterfall has so far laid 5km of pipeline in Mongo wa Mono village, constructed four water points and protected the water source with fences to prevent cattle damaging the works and polluting the water. Improving the access to adequate and clean water within a walking distance of 1,000 meters has resulted in these women and

children saving more than half their time fetching clean water. Also by installing a new pump at the local school the project has given 114 students access to clean water. Yasintha Edward community leader, said: “To me this is a wonder; I did not expect to see gravity water in Mongo wa Mono in my life time.” UK Coffee Week 2014 runs from April 7-13 and is the annual, charitable programme that celebrates the UK coffee industry while raising vital funds for Project Waterfall. Some of the leading coffee chains and an abundance of independent coffee shops are all taking part by hosting events from coffee mornings and barista masterclasses to pop up coffee bars and coffee karaoke. To date as the flagship event of UK Coffee Week, The London Coffee Festival has raised £180,000 for Project Waterfall through ticket sales and on-site fundraising. Let’s hope we can all make a difference again this year. UK Coffee Week is the largest fundraising campaign for the UK’s coffee industry, so why not get involved and support coffee growing countries? Whether you’re a roaster, coffee shop or supplier to the industry you can take part. To find out more information, please visit www.ukcoffeeweek.com

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